[Mystic] Captain Daniel Packer Inne
The Inne (sic) has been on the site since 1756 and is, certainly, a lovely building. Unfortunately, the food just doesn’t match up to the surroundings.
Bread came quickly and was served with butter and a whole roasted garlic bulb. You’d have hoped that this was a good introduction. Scallops Casino were also fine. Four good sized scallops, a little bacon, a little onion, a little slick of liquid that was, presumably, the advertised white wine/lemon/butter sauce – although it tasted of none of them. There was a nice little panko crust to the dish.
The other starter was more of a disappointment. It promised much – wild boar sausage, sautéed with green peppers, porcini and shallots. But it was all underseasoned with the tomato/Marsala sauce overly sweet. And, when you read a menu indicating a dish is to be finshed with mozzarella, I think there’s a reasonable expectation that the cheese will be a topping , rather than, as here, sat underneath everything in an unappetising, claggy gloop.
The main course sirloin came with crushed peppercorns and a mushroom sauce. My partner was immediately whisked back to Spanish tourist trap restaurants, circa 1985. Wasn’t bad. But wasn’t good either. A bog dollop of masked potato helped mop up the sauce.
On the other hand, a duck breast was cooked with skill and, in spite of there being little fat, was moist and tasty. Unfortunately, the same skill had not been shown to the rice which just sat there as a sticky overcooked blob. Some chunks of mango and a sprinkling of pecans did their best to liven things up a little.
Perhaps needless to say, but we didn’t bother with dessert.