Saint John's Place Restaurant

Reviews about Saint John's Place Restaurant

• 4 / 5

  By Paul Baldowski
  Very small restaurant, limited to a couple of dozen covers, tucked away in the midst of Hay-on-Wye's book stores. Interior minimalist and fairly comfortable. Really attentive, friendly and helpful staff. We visited quite early in the evening - 6.30PM - and had the place to ourselves. By the time we left 2 hours later, numbers blossomed to about a dozen. As the place rates highly, has limited space and only opens for two days a week - expect to book in advance most of the time.
  
  The menu changes weekly, so I can't speak for what you might have after reading this. It seemed the harder the chef tried, the less satisfying the food - but I recommend nonetheless.
  
  We started with an Appetiser of Malted Rye Bread and Warm Miso & Sesame Butter - which tasted fantastic. The paste dip had so much Umami that it just exploded in the mouth - a joyous, embracing flavour that belied the simplicity.
  
  For Starters I had Chicken Livers, Black Pudding, Broad Beans, Mint and Sourdough - a very pleasant combination. The livers melted in the mouth, while the crumbled black pudding offered complimentary flavours. The veg had body and a slight crunch.
  
  The Mains - Duck Egg, Asparagus, Purple Sprouting, Panisse and Romesco - seemed to be trying too hard without getting anywhere. Somehow it didn't have the singing singular pleasures of the earlier courses and left me confused and unsatisfied.
  
  Finally, I had the Custard Tart, Rhubarb, Nutmeg Ice Cream and Pistachio Crumble. Thankfully it tasted delicious. Creamy custard, just set, with soft rhubarb and refreshing ice cream. Just nice, accompanied with coffee.
  
  Great service throughout, especially handling complex orders due to allergies at the beginning. Food variable, but tasty as a baseline. Good portions and reasonably priced. Would certainly return.
  December 21, 2016
• 5 / 5

  By Timothy Conroy
  Truly excellent dishes based on a simple menu which changes every week.
  September 24, 2016