I DEFY anyone not to be impressed by the phenomenal food on offer at Forbury’s, writes Luke Adams.

Much like most of the World Cup commentators, I found myself running out of superlatives to describe the moreish and intense flavour in every dish.

I decided to be adventurous and make the most of such a varied and sophisticated menu; one that draws a lot of inspiration from a mixture of French cuisine and quality local produce.

Following a zingy watermelon beverage, I was greeted by a series of friendly waiters, who - like me - were happy to be inside with air conditioning on such a scorching day.

This was one of those evenings that really opens your eyes to the concept of fine dining. Every single ingredient and texture comes through and is carefully considered to provide a powerful array of flavours. This was most evident in the starter; a medley of grilled squid, chorizo and and sun-dried tomatoes.

The spicy chorizo was complimented by the softness of the squid and the dish could quite easily have been a main course in its own right.

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Next was the guinea fowl, with wild mushrooms and gnocchi.

I can honestly say this was one of the most enjoyable meals I have ever experienced, as the boldness of flavours and variety of textures made every mouthful worth savouring.

The highlight of this dish was the lemon and thyme jus, which was simply addictive.

Between courses, I spoke with loyal staff, including the general manager and head chef, who described themselves as the ‘nucleus’ of such a happy and successful restaurant.

Torn between a number of choices for dessert, I opted for a deconstructed rhubarb cheesecake. The presentation had been spectacular all evening, but this dish won all prizes for going above and beyond in presenting a visually pleasing pudding that also delivered on flavour.

Stewed rhubarb stems and jelly were complete with a smooth and creamy cheesecake and ice cream ball.

I would suggest this is the sort of place you go to be amazed and that regular visits would spoil the enchanting nature of the overall experience.

But with such a wide range of special dishes to be tried, you could easily go back every week and find something different to enjoy with their ever-changing seasonal menus.