We were invited to join Jane Ferreira-Eedes for dinner at
Between Us Restaurant at 176 upper Bree Street in town this week. A first visit
for us. Run by twin sisters Jesse and Jamie Friedberg in a building which used to house an
antique restoration business. It has a terrace and a large spacious interior
with a bar
Old stone walls tell you that this
building is very old. We liked the original vases with different stems all over
the restaurant, particularly the one with branches of pink peppercorns on the
bar. Also on the bar was a cache of Jane Eedes' Dainty Bess, the Rosé MCC made
from 100% Pinot Noir. It was Valentine's day and every customer was given a
glass. Sitting with Jane, we had a couple! It was an evening of chatting and
good wine and food.
The spacious interior
Dainty Bess is named after
Jane Eedes' mother Jenny's favourite hybrid tea rose. It has good raspberry and
strawberry perfume and flavours, a good mousse and is crisp and refreshing. So good on a hot evening. The 2015 vintage
grapes come from Shannon vineyards in Elgin
One of the twins pouring us a
glass of Dainty Bess. They were everywhere in the restaurant,
running themselves
ragged looking after tables and customers. They seem to be a bit short staffed
The wine list has many wines
from the Ex Animo collection
The menu. You order and share
We also had glasses of the
excellent Joostenberg Chenin Blanc
John had an order of wild
rosemary roast potato wedges with a killer truffle cream
Because he certainly wasn't
going to enjoy our portion of Panko crusted silver oyster mushrooms
which came
with a very enjoyable nine herb aioli, very subtle but a great match. The portion
was huge
And then some Craven Cinsault
by Nick Craven, served in stemless glasses. It's on the Pinot side of Cinsault;
pale red, roses and cherries
on the nose. Velvety, silky and spiky on the palate, fresh fruit, cherry and
rhubarb
Good when it opens up and warms a little
The first main course to
share was soft meatballs in a tomato sauce sprinkled with onion and herbs
Sorry about the photo - camera would not focus!
Then some delicious roast
peaches topped with shavings of Parma ham and rocket with a creamy sauce
And our final course was
something unusual. Middle Eastern baked sweet potato soft and squidgy 'falafel'
with activated (? how) walnut Muhammara (which Ottolenghi calls it) a sweet
pepper and walnut Levantine dip
Not terribly appetising to look at but with very
good flavour
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