Review: Discover a feast for all the senses

Dean Park Hotel Grill Room
Dean Park Hotel Grill Room

Dean Park Hotel’s Grill Room, Kirkcaldy

Tucked away on the northern edge of Kirkcaldy is a little hidden gem of an eating place which is often overlooked by members of the public when deciding where to eat out.

But the Grill Room at Dean Park Hotel is well worth a visit, whether for an informal lunch or a more special evening meal.

The menus are all designed by head chef Morten Rengtved, a previous contestant on BBC’s ‘Masterchef: The Professionals’, who has come up with a mouth-watering selection of dishes.

We had the option of either the lunch menu, which is served from noon until 6 p.m. or from the evening menu which starts at 6 p.m. and runs until 9.30 p.m.

It being a special occasion, we opted for the slightly fancier evening menu and, after a fairly lengthy struggle to decide what to have, I opted for the crispy brie with red wine cooked beetroots, croutons and onion chutney, while my friend went for the cajun crumbed chicken drumsticks with celeriac coleslaw and home made chilli sauce.

The brie was deliciously creamy inside its crispy coating, and the red wine cooked beets added a delicious sweet flavour to complement the cheese, while the onion chutney gave an extra depth of flavour to the dish.

The cajun crumb on the chicken drumsticks was lovely and spicy, without overpowering the delicate chicken, and the warmth of the chilli dipping sauce brought it all together beautifully. The celeriac coleslaw was fresh and crunchy.

For our main course, I opted for the five-spice slow cooked duck breast on noodles with vegetables and hoisin sauce, and my friend had the pork loin on a bed of Braendende Kaerlighed, a Danish dish featuring mashed potato with crispy pork crackling, onion and chives and melted butter, with baked celeriac and shallots and a red wine jus.

My duck was perfectly cooked, pink and tender and the five-spices coating was subtle and tasty without dominating, with soft noodles and crunchy veg. Likewise the pork dish was described as “outstanding” with great flavour. The presentation of both dishes was stunning, making them a treat for the eye as well as the taste buds.

Evening menu, from a selection including:

Starters

Black pudding lasagne

Slow-cooked beef shin with haggis bonbons

Smoked salmon and prawn marie rose

Sauteed king prawns with coriander, chilli and garlic butter

Mains

Pan-roasted pork loin

Slow-cooked 5-spice duck breast

Smoked haddock fishcakes

Wild mushroom and spinach risotto

Selection of steaks

Desserts

Warm sticky toffee pudding

Dark chocolate brownie sundae

Home-made vanilla cheesecake

Deconstructed lemon meringue tart