Colin Fassnidge heads a kitchen that churns out inspiring dishes at Paddington's Four in Hand. After a delightful dining experience at 4Fourteen a while ago, I knew that I needed to pay Four In Hand a visit as well. The plating, the flavours and the nose-to-tail philosophy are common denominators in both eateries.
Then we get stuck into the dishes we've ordered. We chose three entrees ($28 each) to share between the four of us. While the waitress told us that these starters are delicate, this is not the case. We could have ordered just two starters, and we would have been fine.
The chicken liver parfait with prosciutto and deboned chicken wings is divine. The incredibly creamy parfait is paired with crispy chicken wings and salty prosciutto. This is definitely my favourite starter of the evening.
The Duck Salad is my least favourite of the bunch, but that's not to say it's not good - they're all great dishes. What stands out is the duck sorbet; Fassnidge reveals to me (via Twitter) it's made using the broth from the Peking duck bones, glucose and lime juice. It's very refreshing and acts like a palate cleanser.
Then it's time for the main event. The 12-hour lamb shoulder on the specials menu is intended for two or three people, but it could have comfortably fed us four girls. Served on a large wooden board, the lamb is fall-off-the-bone perfection and tastes absolutely amazing.
The accompanying colcannon is mind-blowing. Creamy and laced with fresh herbs, it's intensely moreish. The baby carrots with mint yoghurt are also beautiful. There's also a fennel salad with peas, which is already divvied up onto three different plates for us.