DineAsia


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Middle of nowhere country restaurants can be difficult when it comes to their cooking. They are either Michelin-level highbrow establishments or they offer crowd pleasing menus to pull in the punters. There is no in-between. DineAsia falls into the latter category with a twin menu combining both Thai food and Indian. But does it work on both levels? Not quite as the Indian far exceeds the quality of cooking compared to the Thai, which leaves a lot to be desired. Thai fish cakes were limp and lacked any substantial flavour, while the scallops in cracked black pepper sauce. Though better than the former, it isn’t anything to get excited about, nor the cloyingly annoying phad thai goong. The Indian menu really comes off with more assurance. The murg malai tikka and the goats cheese samosa are both notable. For mains, the sag gosht with lamb is excellent although the monkfish in a sauce of onion and spices could have been more refined. Sides are adequate. Overall, this is passable fare and the modern interior attractively decked out.

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