A pheasant raviolo, crinkled on the surface like a giant won ton, the skin tender and slippery, the lightly savoury filling interacting wonderfully with the chopped duxelles beneath, and pool of pheasant consomme, clear and focused in flavour, slightly meaty with a good layer of umani. Wonderful against a Oregon pinot noir, basically a classic combo of game bird and mushrooms against this grape, the dusky cherry flavour of the wine providing a little boost to the broth and bird.
The same wine is an even better pairing against the duck, roasted breast, and a pithivier of supple strands of leg (confit iirc). Wished the skin on the breast had provided a bit of crispiness for contrast (e.g. like the version at Gold Mine). But the dish was generally pleasant, the pithivier slightly puffy, and the two preps of duck glossed with a rich dark and somewhat salty (wine reduction?) sauce, along with root vegetables, small brussel sprouts and dark green curly cabbage for contrast.
Thin slices of apple serve as a adornment and a bit of textural contrast for the sticky toffee pudding, served with a very smooth vanilla ice cream.
Satisfying meal on the whole, reasonably priced and pleasant. A very good neighbourhood place.