The Waterside Inn 👍👍👍👍👍
The world of fine dining begins and ends at the Waterside…Inn. A fairly simple, countryside entrance to a non-descript building blossoms into the true meaning of an exceptional culinary – I dare say epic – event.
Diego, the maitre’d of maitre’d exceptionalism, swooshes around the dining room with an elegance of a conductor bleading his orchestra. The definition of service and only challenged by the likes of Restaurant Gordon Ramsay and L’Enclume.
– location: Beautiful riverside.
– character and atmosphere: Old world formal.
– style and comfort: Good. Chairs horrible, which was odd.
– table and glassware: Average. Heavy Riedel. Interesting selections of glasses by Sommelier, who was excellent.
– other guests: Well-dressed, almost expected. No children younger than 9. Sadly unruly table of East End brokers from The City getting pissed – loudly – at the table next to us.
– ambience rating (1 to 5 thumbs up/down)
– reception: Perfect. They were prepared to handle my dietary restrictions and even made special canapes.
– floor staff (knowledge and presentation of food, attention to details and awareness of guests): Posh, polished, mostly French and exceptional.
– sommelier, maitre’d, chef, manager: Sommelier exceptional. Name is Maxim (French). Diego is maitre’d (Italian). No better!!! Staff not allowed to drink during service. Stupid policy from my perspective as one of the best aspects of sipping wine, even when paying large markups in an exceptional restaurant, is sharing with others who have “the passion”.
– service rating (1 to 5 thumbs up/down)
– bread: Good, simple, limited.
– ingredients: Best available.
– presentation: Explanations from the service staff provided clarity to very creative dishes.
– creativity: The Definition.
– taste: Beautiful.
– smell: Equally beautiful.
– execution: Outstanding!!!
– food rating (1 to 5 thumbs up/down)
Best prepared lobster EVER, ANYWHERE. The subtle use of ginger was perfectly matched with the sweetness of the port sauce and the execution offered an “al dente” softness of an unparalleled velvet on the palate.
– selection: WOW. Chef participating in Bordeaux En Premieur since 1972 clearly evident from the list.
– variety: Only French, but excellent.
– value: Expensive as expected.
– wine rating (1 to 5 thumbs up/down)
. When a restaurant of this quality limits itself to wine from only one region, I cannot go for five thumbs up. Equally, one has to show me a list that can rival Robuchon Macau before I even go for the five thumbs up.
Glasses of Ruinart Blanc de Blancs and Champagne Alain Roux (blend) made by Laurient Perrier. Ruinart always nice. The “house” champagne no slouch.
Michael Colin Deleger, Puligny-Montrachet, 1er Cru, La Truffiere 2002. Outstanding. Puligny-Montrachet at its finest with smooth, perfectly balance liquid gold cursing down my throat. Marvie.
Pommard 1er Cru Les Rugiems Domaine de Montille 2006. An excellent example of this slightly feminine, soft Pinot Noir.
– type of cuisine: French
– dress code: Semi-casual to formal
– overall rating (1 to 5 thumbs up/down)
The Waterside Inn
Head Chef Fabrice Uhryn
Ferry Road, Bray, Berkshire SL6 2AT
GastroNaughties’ Restaurants in UK and Dublin