The Motte

Frommer's Review

This is a pretty place -- the intimate dining room shimmers with gilt and candlelight, each table crowned by a bouquet of field flowers. The menu is unusual -- clearly, the chef experiments with mixing flavors. Take, for instance, the profiteroles filled with Cashel blue cheese and laced with chile-chocolate sauce. It shouldn't work, but it does. Main courses range from sirloin in burgundy butter sauce to filets of plaice with lemon butter. Sorbet precedes an excellent choice of diet-busting desserts, like velvety-rich chocolate cardamom truffle cake served with custard and a drizzle of raspberry sauce. Book a table well in advance and surrender your evening to conversation and good food.

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