|The bar at Willows Inn|
My top pick was the crab with pine nuts and pine nut milk. This dish couldn't have tasted any fresher. The crab was sweet and the nut milk a creamy compliment without being too rich.
|Crab with pine nut milk|
David's favourite dish was the Black Cod doughnut.
Roasted sunflower root with sweet onion puree really knocked it out of the park form me. I think we'll try to reproduce this one at home. The picture doesn't do it justice. The exterior was crisp and a little bit sticky with a melt in your mouth interior. I could put the sweet onion puree on just about anything and love it.
|Black Cod Doughnuts|
|Sunflower root and sweet onion puree|
Salt-cured beets with gin flavoured yogurt was another of my top picks. Shaved thin slices with a toasted grain topping. Mine was bright red and David's bright yellow.
One of my favourite plates last year was the halibut skins stuffed with clams. It was the only real duplicaton this year and it fell a little flat. Check the difference in presentation.
|Crispy Halibut Skins 2014|
|Crispy Halibut Skins 2015|
|Grilled Salmon in Caraflex Cabbage|
I was surprised by a birch tea. The flavour and aroma was refreshing and set the stage for dessert, a delicious piece of sweet and salted pumpkin with pumpkin seed praline and raw pumpkin seeds. A little bit sweet and savory. My favourite kind of dessert.