The produce was fresh, the chef excellent and the service could not be faulted. However, it was a Saturday night and we were the only table present in a large restaurant. The food was just too complicated. A mixture of different tastes on the same plate that just didn't feel right. It felt very "try hard 1970s". As an example Sea bass with an orange sauce or fresh spring rolls with feta cheese. It is a shame because the chef was obviously a good cook and great host. I would de-clutter the menu and make it less confused. Fusion food can be done well, this unfortunately was not.
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