Conrad at Jamesons

More than a touch of Gallic influence here, in surroundings which by their décor and culinary achievements lay claim to an essentially English cuisine, though painted with a very broad brush. Starters could include a very rich pea and ham broth, smoked salmon and lobster terrine, or roast quail served with a piquant smoked bacon risotto. It is with the main courses that Jameson's really excels, dishes such as whole roast wood pigeon glazed with honey and truffle and served on a cassoulet of white beans, roast rack of lamb with a crab flan and mild curry sabyon or mussels cooked in a gentle coriander chilli and coconut sauce. For pudding try to leave room for the rummer berries and citrus syllabub, a wonderful flavour combination. The wine list is spread well across the world and those on a careful budget will find much to please, whilst others will certainly not be disappointed. Service is well oiled and Jameson's continues to please and feature amongst the top restaurants in Bristol.