Booked through travel zoo. Expecting a nice steak meal. Overwhelmed by innovation of the chef. Were first diners to try two new starters; delightful Perl Las blue cheese & walnut salad and Cannon & Cannon British charcuterie selection. Both emense! Chef came to explain heritage of cold cuts at the table. Followed by beautiful chateaubriand. Finally treated to sweet, bitter, salty, fantastic bombe dessert. Wow! Even went home with an extra special goodie bag of caramelised walnuts. Service was excellent as was the attention by the chef. Brilliant night
. Recommend to all that are interested in good food, wine, location and a unique experience.
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