Quench

Chef Maree Connelly, one of Marlborough’s best chefs heads the kitchen in this hotel restaurant. Dinner is a treat, a small menu of carefully thought out dishes that zing with flavour. Starter of chicken liver pate arrives with pancetta and thyme flavour, verjuice jelly, cornichons and ciabatta. Panfried snapper is accompanied by skordalia, fennel and orange and citrus hollandaise. Desserts are toothsome.