After a long closure of Pillings Restaurant after they were devastatingly damaged by flooding, six of us were eager to return for a meal on a glorious evening in July. It was certainly well-worth our wait. We enjoyed an initial drink sitting outside, enjoying the evening light over the moored boats. Then it was inside to begin the serious business of eating knowing that chef Zac Gudger was cooking for us. He did us proud!

We wanted to sample a good range from the menu without over-reaching ourselves so Roy suggested three starters to be shared between the six of us: Mushroom and Truffle Arancini, Chicken Parfait with Fig and Apricot Chutney, and Prawn Toast with Sriracha Mayo. We all enjoyed all of these but the prawn toast was exceptionally tasty, “in a league of its own” we agreed. And personally, I really like the sriracha mayo – flavoursome but not too spicy.

Then onto the mains. David and Ceri both had the Satay Chicken with Asian Salad. David loved the mango in the salad while Ceri commented on the pineapple. David felt that the cashew nuts really made an unusual and delicious version of Satay.

I had the Thai green curry. I’m a bit of a connoisseur with this dish, including making my own and I very much enjoyed this vegetarian version. I loved the mixture of vegetables including aubergine, sweet peppers, pak choi and courgette surrounded by plenty of authentic sauce.

Tracey ordered a Moules Frites, which she loved, but wished she had ordered the dish as the much smaller starter. She commented on the authentically creamy Marinière Sauce and the crisp Italian Frites.

John also found his Prawn Chow Mein very tasty but far too much of it. We wondered whether to recommend restaurateurs identify Silver Portions for those of us aged customers who simply can’t eat as much as we used to.

However, Roy enjoyed all his Double Deluxe Burger with extra Fries (but then he’s not an oldie). He especially approved the soft texture and robust favours.

Despite over-eating, we agreed to try the exotic sounding Pistachio and Baklava Cheesecake with White Chocolate Ice Cream and Salted Caramel Sauce. We asked for one portion with six spoons and it disappeared in a flash.

The restaurant has a delightful setting by the marina and we enjoyed our evening very much, sampling from the unusual menu and looked after by the friendly and helpful staff. Thank you, Zac, Natalie and Owen.

Judith Rodgers

Editor’s note: ‘silver portions’ – what a good idea! Barrow Voice will be contacting restaurants in Barrow to ask for their views. We’ll be reporting back.