Let the chef impress you with some delicious contemporary dishes with unexpected twists, whilst you sit back and enjoy the expertise in an unobtrusive and sophisticated environment. Addendum is a great venue to while away an evening of fine dining uninterrupted by the outside world.

The Venue
An interior architect has had a field day with this space. One look up at the angular ceiling and play on lighting will have you entranced for half of the meal. Even the cutlery seems to obey the overall concepts of design, with the knives perched up on their blades on the left of each plate. The privacy of diners seems to have been considered with booths for meetings (and romantic dinners) lining one side of the room.

The Atmosphere
There is an air of understated luxury in this restaurant, along with a gentle ambience created by the architectural lighting. The fact that the restaurant has an adjoining hotel serves to provide an intimacy that is otherwise lacking from restaurants visible from the street.

The Food
A visit to Addendum will remind you how good food can be. Some amuse-bouche in the form of minute sausage roles and miniscule cheese profiteroles offer a glimpse into the chef’s style of cooking and set the standard for the rest of the meal. You’ll be licking your lips before the bread arrives. The pre-starters are the sign of a chef in a position to boast; an espresso cup of mushroom soup, rich and smooth, followed by crayfish and bacon salad work to keep up the excitement. The menu is refreshingly small and ideal for the foodie who can’t make up their mind.

Starters are elaborate and delicious and priced between £5 and £10. Ravioli of black pudding with celeriac, chestnuts and lardoons is an Italian and Irish blend that redefines the black pudding by transforming it into a smooth pate encased in pasta. This is offset by the chestnuts, which add a nuttiness otherwise absent from the black pudding. For fish lovers the menu is equally as diverse; cream of cauliflower, lobster and Avruga caviar is best explained as a tender piece of lobster lying in a chilled cauliflower soup with a mild hint of cheese and topped with caviar.

The main courses continue to delight every palette. For a lighter option there is sauteed diver-caught scallops, spiced lentils and butternut squash. The attention to detail is quirky - sauteed mint leaves sit atop each cube of butternut squash encircling the scallops - and the subtle kick of the lentils cooked in coconut milk is addictive. The pan-fried grey mullet with chorizo, soured cabbage and cockles would suit a real fish lover. Although the flavours of this dish are strong, the smoky depth of the fish is lifted by the bed of fruity Moroccan couscous. There are plenty of meat options for the carnivores out there, from the roasted and confit guinea fowl, which comes with mushrooms and pancakes, to the obligatory steak.

Lastly, the desserts (it would be criminal to miss any course of this meal). If you’re running out of room try one of the fruity options; poached plums are served with a delicious fresh bar of crunchy granola and the figs and honey come with a rich and creamy red wine ice cream. Alternatively there is a selection of cheeses for those without a sweet tooth. Naturally you’ll be rounding your meal off with some of the chef’s additional bits to spritz your palette up – port, dates, tiny tarts and toffees. All delicious – of course.

The Drink
The wine menu is extensive and definitely a connoisseurs delight. If you’re feeling indecisive sit back and run on recommendations from the knowledgeable staff. They’ll be happy to advise you on wines that are best matched to bring out the flavours of each of your courses. For those who dare there is an English rose (Rose Hill, Denbies Pinot Noir Dorfenlder), which may be too fruity for some palettes but certainly won’t break the bank. For the ultra extravagant there is a good choice of dessert wines and ports to accompany the final course.

The Last Word
A meal at Addendum is a truly decadent culinary experience – no taste-bud is left untouched. The architecturally designed space, the five star fare and the accommodating staff all make for an immensely satisfying evening.

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