Is Ollie getting taller, is my wifey getting more glamorous and beautiful, is Jude ever more cheeky, and my Amy is always my Amy.

Here is that Pâté en Croute. Holy cow, how amazing does that look? I literally could not take my eyes off the artistry. This is real food-porn. This is Magnifique. #blownaway #amazeballs #ilovechefstefanfood

And then he cuts us two tasting portions. The FIRST cuts from the three amazing pieces of work before. Now have a look at that. OMG. See what I mean about art and food-porn. But wait until we get that taste going. This has to be one of the very best things to ever go in this fat mouth. Flavour explosions. Texture explosions. It is stunning. It’s worth a trip here just for this. Absolutely knocked us all for six. ALL of us, including Jude, got stuffed into this. Chef, that was STUNNING!!!

The main man, Chef Stefan, and his front-line crew on the tools and getting the job done. And what a job it was. A simply delightful and delicious lunch. We’re still talking about it now. And writing about it ha ha. Unforgettable.

I even love his bloody steak knives. See there is absolutely no animosity between the English and the French, cough cough. OK ignore rugby and football for that statement.

OK on the new menu for brunch is this bad boy. I say bad boy with the utmost respect because this is a cracker of a dish. Simply stated as; English Roast Ribeye. It comes with Yorkshire p[uddings to die for, smoked broccoli (I kid you not), crispy potatoes and a super savoury red wine sauce. The steak is like 2″ thick and perfect medium-rare. It kicks arse. We ordered the additional blue cheese, and also the creamy horseradish sauce. Perfect bed-mates for that meat. I used the left-over Yorkshire pud as a mopping up ‘bread’ for the garlic butter residue from the bone marrow – yes bone marrow, read on.

We had to try a burger too as these are new from the Chef. And hell yes it was just brilliant. It even comes with Raclette cheese and some bacon. BOOM!!! But, yes we had over-ordered. But we gave it all a bloody good shot. I think even Chef was impressed with the amount the 4.5 of us consumed. We certainly were impressed with each other.

We hit another dish from the new menu. The Beef Platter for three. Hanger Wagyu, Black Angus Ribeye, Beef Wellington, Baby Romaine and Red Wine Jus. Oh yeah, we decided to ‘up-size’ and add on two portions of Foie Gras. Hey, when in Rome… Or when in France rather… Also, bless the Chef we were allowed to have half medium-rare and half medium-well. Top left is mine and Ollie’s of course.

On that platter is this puppy. The Beef Wellington. How beautiful is that? It’s food art. The mushroom ‘pate’ of sorts, is killer. Steak to perfect medium-rare and pastry to literally keel-over and pop your clogs for. It’s a stunner and you can just order this as a stand-alone too. Cracking!

As I said we over-ordered. OK, OK… Oh yeah, I have not even told you about the Bone Marrow yet. Yeah, we had three of these. You can see two of them top and bottom of the photo, and my third is below which I will now describe in more avid detail.

I love trying brand-new dishes. And this hit the mark across all measures. Simply called out as ‘add-on Bone Marrow’, we just had to try. All of us love Bone Marrow including Jude-ster. And this dish, this dish was a special version. He’s scooped it out, coated it in bread-crumbs, then baked in garlic butter. Holy mother of… Best Bone Marrow ever consumed by the gang of Kennett. Yes, we did squirt the lemon over it too. It cuts through the really really unctuous fattiness of the Bone Marrow. This dish would bring me back to see Chef all on its own. Insanely good. But then add in all the others… Well, basically you are fucked. The Chef has you hooked to the Bar-Roque Grill drugs. Long may that continue.