"being among those, experiencing the crown inn at hallow's first masterpiece, repeatedly made, I was intrigued when I was invited to go back and try some dishes from their new menu just a few weeks later. my usual dining room partner (aka mr r) could not join this time, so I took one of my best friends. a preview evening had been organized to present the new menu of the krone, which was launched on 22 september and was created by new chef chris monk, who met once before in the kitchen in le champignon sauvage. the 5-speed tasting menu offered a selection of dressed from the new menu and was priced to a very reasonable £29.95 per person (including a glass prosecco at arrival). a wine flight to guide each course was also available for extra £20 per person. unfortunately we both drove so we couldn't taste a wein this time. after we baked a few very tasty house focaccia, which we with the irresistibly picked creamy butter, then we started on our caramelized wobble mousse with crispy chicken skin. for each cure there was a vegetarian alternative, the first was simply without the chicken skin. both options included the wobble mousse sitting on a sauterne (a French sweet wine) jelly. Although we felt that it should be a bit different that an amuse bouche is served in a pub restaurant, it was pleasant to use the mousse the highlight of the dish for me. there was a selection of truffled Guinea-Fowl-Terrine or pinned makrele to start, so we chose one of each (the vegetarian option was obtained lemon, agnolotti pasta, cavolo nero and ricotta). after the new autumn menu on the website of the krone, both of these dishes are listed (it does not seem to be a vegetarian starter option at the moment). my choice was the makrele; a colorful plate with living puppies of root and goats healed. the fish was cooked for me to perfection, although I felt that the portion size was something on the big side, as it was a starter, and I could not delete my plate from this ground. about the table was the terrine; something that I would not normally order for myself, but after tasting I had immediately envyed. the terrine was accompanied by plucked mushrooms, roasted garlic and a chip of kifernnüsse. the meat was very well seasoned and the texture was not too fat – a dish that I would recommend or choose for myself on a return trip. again my friend and I chose one of the most important cure options (the alternative vegetarian option was wild mushroom and truffle pithivier, tunworth cheesefondue and grilled brokkoli). I went for the confit escalope of the sea trout. that was my favorite dish of the evening, as I loved the simpleness and freshness of the ingredients on this plate. I may be wrong, but thought that an escalope was actually coated and fried in the rule. I would describe the fish more like a filet. it was beautifully placed on a tasteful broth, padded with a sapphire, aerated and fresh color pasta – absolutely delicious. although I did not try the ale braided bark cheek (with smoked carrots and carved swash,) the pretty dish was cut off from my friend with colors that go autumn. the fourth cure was the lemon cured with limegranit. that was a bit too intense and was too tart for both of us at the first taste. we had the feeling that this could have been a refreshing palette cleaner between the curses in the form of an sorbet. dessert was a choice of bramley apfel soufflé or dark chocolate tart, so of course we ordered one of each. before me was a silky, thick chocolate plate that looked wonderful. it came with a crème fraiche sorbet that helped to balance the deep of the chocolate flavor, but I fear that the part was simply too much for me to finish. the soufflé was a real showtoffer (also listed in the autumn menu) that looked like a huge cooker hat. it is always a joy to see a perfectly resurrected soufflé, and that was exactly that. my dinner and I got both a hint on the apple when we opened it, but thought the taste was maybe a little on the subtle side. the salted caramel ice was just incredible. the evening ended with a round coffee and petit four. as I am not able to drink coffee, it would have been good to see another choice, maybe some crimped in the offer or even a decaffeinated coffee as alternative. our four came in the form of 2 canelés (a classic French bake from the bordeaux region). After I had scattered all the night and left, I sat on the table next to us on the table. What a pleasure was to finally meet lucienne and her man (who had the pleasure not to drive, and therefore in the position to try all the weeping). keep them on their blog for their evaluation of the evening. there are plans to keep the tasting menu evenings every quarter only before the introduction of any new season menu. the krone the gas house also offers a special tasting menu for silvester – for details on their website. also note the “what’s on” area of the website for a closed cocktail masterclass as well as Christmas meringue and cramping make master classes. we loved the highlighting master class with elle townsend!"
