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The Ashville Steakhouse Southville Review 9th January 2019

The Ashville Steakhouse
The Ashville Steakhouse is going from strength to strength making a name for itself for serving top quality meats, perfectly cooked with tip-top service and a convivial atmosphere thrown in. The lucky locals of Southville and the surrounding areas know this and when we went along on a gloomy Wednesday night, just after Christmas, the time that purportedly everybody is all eaten-out, spent out and partied out, we found two large tables engaged in jolly celebration with no thought for dry January or any such nonsense. It was by a stroke of good fortune and arriving early that we were fitted in.

Having overdosed on poultry so much so that we might be sporting feathers, we were of course going to eat meat even if we were not up to the 96oz T bone that sits proudly on the menu daring you to try. The ‘specials board’ is always my first port of call and this night there were some great dishes : pan seared lamb rump with dauphinoise potato, seasonal vegetables, and carrot purée, duck breast with herbed mashed potatoes and parsnip purée, leg of pork, and something called ‘The Wardy Board’ consisting of 6oz sirloin, 5oz fillet, 5oz rib-eye and 5oz rump plus all the trimmings; my goodness even if we shared this we thought we should be full up until next new year!

Sense prevailed and to start we ordered roast red pepper soup with artisan bread for me and oven baked camembert with truffle oil, served with leaves, and homemade tomato chutney for my companion. I settled on the pan seared rump of lamb for my main course, whilst nothing but a 10z fillet steak, would do for him, plus of course triple cooked chips, grilled tomato and mushroom with a choice of three sauces and he chose stilton.
The Ashville Steakhouse 

The starters arrived nicely presented and I loved my soup, wholesome and hearty just the thing for a winter’s night. The baked camembert looked lovely and tasted just as good; although more people were piling in the efficient service never faltered and our plates were whisked away within minutes of finishing.

The Ashville has a great atmosphere and we enjoyed chatting and relaxing whilst we waited for our main courses – which were certainly worth waiting for! The fillet steak succulent and tender and beautifully cooked medium rare, which seeing as it was such a large piece is no mean feat by the chef. I really enjoyed my lamb rump, and also the accompanying vegetables were nicely prepared and complemented the dish well.

Suffice to say we had no room for dessert, not even the Belgium waffle with chocolate sauce could tempt us, and we say that the Ashville richly deserves its success.

Jacquie Vowles
The Asville Steakhouse 

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