Eva went with a mains choice from the By Land and By Sea menu. She chose an 8oz fillet mignon and lobster tail with mushroom bordelaise reduction, sautéed spinach and jasmine rice. ‘Surf and turf’ at its finest. Cooked exactly to her liking she struggled to finish and there was definitely no way that she had any room for dessert after that extravagance. It was heavenly and washed down with a strongly flavoured Napa Valley Chardonnay.
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Click here to find the romance novel ‘Good Enough’ by Sheila Kiely
