La Petite Cave has reopened!

 Andrew Goldsby has moved back into his original restaurant and is open at night five days a week. we went on his first night.

 Smoked salmon tartare with crayfish, pepper and an avocado mousse topped by strings of pepper. Many flavours, all good.

Seared scallops with artichoke, caper berries and cauliflower puree with curry. All with a nice Provencal white.