SITUATED in the centre of Usk, former 17th century coaching inn The Three Salmons Hotel has long enjoyed a good reputation for its solid fare.
My partner and I arrived there for lunch one Saturday last month.
They were doing a steady trade as we were welcomed by charming larger than life Spanish restaurant manager Ramon Fernandez-Gomez who is something of an institution after 30 years’ service.
To start my partner trumped me with the excellent king prawns in a garlic, butter and white wine sauce (£9.95) while I was a tad more conservative going for the smoked salmon with salad (£5.95).
The sauce with the king prawns was delightful the fresh bread came in very handy for mopping up the rich remnants.
There was nothing wrong with the smoked salmon but I’d certainly missed a trick.
For main course my partner chose the sea bream with new potatoes and sauce vierge (£14.95) while I went for the fillet steak (£19.95) served with chips, tomato and mushroom.
Again the sauce made from olive oil, lemon juice, chopped tomatoes and chopped basil accompanying the fish was first rate as was the fine cut of steak, perfectly cooked at medium rare.
With two pints of the delicious Stowford Press cider on tap, a Becks Vier and espresso, the bill came to £59.18.
Great, honest fresh food, wonderful and friendly service with a bill that didn¹t break the bank. I’d go back any time.
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