Overall the evening was pleasant with O/K food and not O/K service certainly not a highly recommended restaurant.
Aperitifs, ordered at the table two Champagne, one Kir and a red wine.
Food ordered and wines “Red” and “White”
Whilst drinking our aperitifs the waitress attempted to have the white wine tasted whilst still drinking champagne, when asked to wait a little, she insisted on pouring the wine and demanded that the wine be smelt!! She was told “do not serve any more but put it in the ice bucket!
She then proceeded to open the red wine and repeated the process!
Whilst eating, too much white wine was poured in the glass and as a result it became too warm, which was not helped by the fact there was only ice, in the bucket.
Definitely wine training required of the staff
The food whilst pleasant in the main, the presentation and the accompaniments were not the best.
The gravadlax could not be seen, due to the profusion of “Mixed salad” from a packet.
This salad appeared on nearly every dish.
The scallops were very nice with a very pleasant sauce, the only down side was they did not remove the membrane mussel from any of the scallops, not nice!
The Parma ham with figs was pleasant but could have done with a little dressing!
The Mains were odd, all 3 different fish dishes came with broccoli, carrots and boiled potatoes...Overall the evening was pleasant with O/K food and not O/K service certainly not a highly recommended restaurant.
Aperitifs, ordered at the table two Champagne, one Kir and a red wine.
Food ordered and wines “Red” and “White”
Whilst drinking our aperitifs the waitress attempted to have the white wine tasted whilst still drinking champagne, when asked to wait a little, she insisted on pouring the wine and demanded that the wine be smelt!! She was told “do not serve any more but put it in the ice bucket!
She then proceeded to open the red wine and repeated the process!
Whilst eating, too much white wine was poured in the glass and as a result it became too warm, which was not helped by the fact there was only ice, in the bucket.
Definitely wine training required of the staff
The food whilst pleasant in the main, the presentation and the accompaniments were not the best.
The gravadlax could not be seen, due to the profusion of “Mixed salad” from a packet.
This salad appeared on nearly every dish.
The scallops were very nice with a very pleasant sauce, the only down side was they did not remove the membrane mussel from any of the scallops, not nice!
The Parma ham with figs was pleasant but could have done with a little dressing!
The Mains were odd, all 3 different fish dishes came with broccoli, carrots and boiled potatoes (the latter which were overcooked to the extent of been water logged)
The Turbot was excellent with a wonderful sauce but was spoilt by the burnt mushrooms on top.
The filleted off the bone Sole was both over cooked and kept for too long on the hot plate.
It was served without any sauce so the dish was very dry.
The Sole meuniere was nicely done but as mentioned the accompanying vegetables added nothing to the meal.
The Lamb rump was ordered very pink but came just a fraction off “well done” it came with half a plate of the ubiquitous salad and a lot of mushrooms.
The accompanying vegetables was a plate of chips which resembled school fare.
These must have been “bought out” as no commis chef would make these.
The overall service was not to a standard of a good restaurant in that nearly every member of staff served us!
One took the order; the first course was served by another, the main by another, which of course meant that one was always asked “what did you order”
This extended to the silly situation whereby we were asked by 3 different members of staff, “Is your meal alright” in the space of less than...More
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