I'm a local and I recently tried Hugo's restaurant. I have lived in the area for many years and have been friends with many restauranteurs in area. My first impressions of the restaurant aren't good as the waiter "Olly" was massacring the English language with phrases such as 'how are yus'? Ok so you might say, what a snob, but as I've said, I've been here a long time and the service that I have come to know, respect and admire was seriously lacking in front of house. But wait.....there is more. Upon enquiring at this licensed venue what wine list they had, I was informed that we had a huge list to choose from; a sav blanc of no particular winery, a Shiraz again of no particular winery and a sweet wine. Mmmm I was overwhelmed by the choice! But let's get down to the food. Upon ordering my blue eyed cod for a main I was informed, no we had replaced this with an inferior fish, the chicken dish was unavailable so the list was dwindling on the main courses. In desperation my partner and I resorted to the entree list to have a selection of dishes. We ordered a beetroot salad, prawns, scallops wrapped in proscuito with grapes and a main of duck ravioli in a burnt butter with baby beets. Well, the beetroot salad was mixed aged celery which was going yellow, the prawns were no better than a back yard barbie (in fact I think the back yard barbie was better) the scallops were hard to distinguish in the prosciutto wrap and the piece to forget was the duck ravioli. What a disaster of a dish. We couldn't even eat it because the pasta was still uncooked!
Guys, lift your game. I suggest that you replace your front of house waiter, that you stick with tried and true recipes, that you do have a special to cover for the lack of your standard menu and for gods sake get rid of the bloody TV in the extended dining room and above all eat out at some of your competitors to gleen some insight into what is appropriate to the area. It would also pay you to actually have a wine list as you have a bar.
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