NEWPORT and its surrounding area has an abundance of fine restaurants and Curros at Caerleon remains among the best of them.

It had been a long time since my last visit - but standards certainly haven't slipped since its award-winning days. Curro was a polite and helpful host, the restaurant was pleasantly intimate, the waitresses were cheerful and attentive and the food was succulent and plentiful.

But there were shortcomings. Although there was a choice of 15 starters, ranging from £2 90 to around £8 95, and 30 plus main courses, ranging from £7 90 to £25, there was a narrow selection of sweets and all of them very conventional (apple pie, strawberries and cream, creme caramel etc).

There was an only an uncomplimentary mix of broccoli and cauliflower as vegetables while it was also chips with almost everything. All was simply and neatly presented, but I have no complaint there as too many modern restaurants are all presentation and no substance, leaving one hungry for more.

I started with Egg Harlequin and prawns (£4 95) and my partner with avocado and prawns (£4 50), not much to go wrong with there.

I followed up with Fillet Beef A La Creme (£15) and my partner with Breast of Duckling A'Lorange (£13.95) and we agreed that both were succulent and cooked to perfection with the sauces extremely palatable.

I had wanted Fillet Beef Wellington (£14.90) but we had arrived too late, Curro explaining they prepared only five or six because they quickly went dry.

I am not keen on peppercorn sauces or those containing tomatoes, so I asked for and was happily provided with a creative cream and wine sauce, though not on the menu. It so happens I love apple pie and custard, so I settled on that to finish with my partner choosing creme caramel.

We were both contentedly full at the end of the evening and settled for coffees, which brought the bill to just £48. Paul Tully