Dinner at Brine was really. Flavours were clean and not too overpowering and consists of 4 shared plates and 1 individual main course and dessert

Sharing plates:
Duck Rillites and Sourdough - good flavour
Salad - Was flavourful with a touch of brininess from that tuna/anchovy dip
Parmesan, onsen egg, potato espuma - a nice touch to make the egg the star. Goes well with the bread too
Pasta - well flavoured with a strong mushroom flavour that would have benefitted from abit more acidity

Main: Confit Chicken Leg, Sticky Rice, Ginger, Scallions - A very big and flavourful dish for the portions so far. The rice was almost risotto like but definitely retains that asian flavour and bite! Innovative and very generous

Dessert: Smoked Hay Semi Freddo and Chocolate Textures - The star finish. Smokey ice cream with chocolate soil and shavings. Balanced and not too cloying.

Food quality: 4 to 4.5/5
Value: 5/5
Ambience: 5/5
Service: 4/5