IT is 7pm on a beautiful summer evening in Berkshire, the sun is shining and the mood is relaxed as we walk through the streets of Reading and approach Forbury's Restaurant.

Contemporary, sophisticated, and familiar was our response to the d�cor and ambiance. As we walked through the door, we were greeted by the Maitre'D Andre the Parisian server Morgane with a warm and professional greeting, however, they seemed genuinely happy to see us.

We were offered seating outside - we had the perfect night for it - but we chose to sit inside where we could get the "feel" of Forbury's.

Andre and Morgane were extremely personable and knowledgeable of their environment. Andre suggested a couple of aperitifs that were the ideal choice on such a warm, barmy evening. Hendrick's gin with tonic and a cucumber garnish and a glass of Canard-Duchene N/V Champagne was also a great start to the night.

Within a few minutes our amuse-bouche of creamed leek and potato soup arrived. Served cold and delicately balanced, it was the perfect start to an incredible culinary journey.

Andre had presented the wine list a little earlier with great pride and enthusiasm. I had moments of sheer bliss at the numerous selections as I scanned through the significant and extraordinary wine list, this was a sight to behold, I was in the premier league of wine selections - perfection!

Pan-fried hand diver scallops and Scottish black pudding with pea puree was cooked, served and presented superbly with vibrant flavours which worked well together. Andre paired this with a dynamic 2012 Saint Clair Sauvignon Blanc from New Zealand. Crisp, citrus and peach, it brought out the full flavour of the scallops.

Brixham crab mayonnaise with a parmesan basket & gazpacho dressing was sublime. The Brixham crab, smoky and full-flavoured, was complimented with the most delightful gazpacho dressing I have ever tasted. The parmesan basket was delicate and brought the crab and the gazpacho together with stunning presentation. Andre paired this with the Picpoul de Pinet, Languedoc 2012, a buttery, rich texture that gave the crab an unexpected boost - another perfect combination.

Fillet of Angus beef, duck-fat chips, onion rings and sauce au poivre is a lovely, hearty twist on a classic dish. The fillet was soft, tender and succulent, oozing with jus and the chips were scrumptious. If you are hungry, by all means order this dish, you will not be disappointed.

The pan-glazed haunch of venison, hipi cabbage, fennel gnocchi and beetroot was also outstanding. The rich succulent venison was seared to perfection on a bed of hispi cabbage that was both bright and earthy in flavour, giving way to the venison. The fennel gnocci was subtle and tastefully prepared, and the beetroot, brought all the ingredients together beautifully.

Andre paired both dishes with a 2011 Carmenere Perez Cruz, Limited Edition from Chili, a full-bodied, bold wine that complimented both fillet and venison perfectly.

The lime sorbet with crushed pistachios was a massive hit, and for dessert, caf� gourmand, consisting of five miniature desserts, which change on a daily basis. We had lemon posset, chocolate sponge cake, mango sorbet, macaroons and profiteroles, complimented with Illy caf� espresso!!

Gavin Young is the executive chef and is culturally diverse in his style of food. His cuisine is Mediterranean-influenced and I would regard it as cutting edge without being pretentious.

Gavin utilizes only the freshest ingredients and offers fresh seafood from southern English ports every day, specifically around Dorset. He knows his sourcing and chooses his meats with care and rest assured, when you taste, you will understand that this is something special.

Gavin and Forbury unequivocally showcase a fresh new culinary direction in Reading, for the many visitors and guests that look for that unique and memorable experience when visiting the town.

Forbury's is Xavier Le-Bellego's creation. His hard work, passion and knowledge is brought together with exquisite food from Chef Gavin Young, Xavier's vision and knowledge of wine, along with the well-trained, well-versed and passionate staff that provide the finishing touches to this absolute jewel of a restaurant. I urge all of you foodies and wine lovers combined to visit.