The Black Sheep Restaurant

I ordered the rainbow trout gravadlax to start and my partner had the pork loin with capers. My trout was very fresh and the small mustard sauce on the side was a lovely combination of flavours, but my partner's pork loin definitely took the cake with its creamy sauce and capers. For mains, I had the pork belly with crackling while my partner had the seared rainbow trout. We ordered onion rings and chips as sides. The pork belly was unlike any pork belly I've every tasted. It was like butter that melted in my mouth. The crackling, however, had that flavour and texture that made you wonder if it hadn't been cooled and or kept hot in the oven as it was quite dry. Sadly, my partner's salmon did not live up to the same hype. Seared it was not, and I'm afraid it seemed to have been left a little too long in the pan. Despite that, he did enjoy it, but sadly was not quite what he was expecting as it was entirely cooked through. Their wine list has a good selection but the markup seems extreme