The restaurant occupies a seafront building in the heart of St Peter Port. It’s on two levels, the attractive ground floor is a barrel vaulted room containing the bar, and offers both the a la carte and brasserie menus. The second floor is much larger, with a higher ceiling, and is lighter with the open plan kitchen on display to the rear, and views over the harbour to the front. The ground floor is sometimes used for live music, so for a quieter meal, upstairs would be the preferred choice. Upstairs does not offer the brasserie menu.
Booking ahead seemed to be essential. When booking a Sunday evening table earlier the same day there were others dropping in to do the same thing, and that evening the upstairs restaurant was full.
On arrival we were swiftly and efficiently shown to our table and pre-dinner drinks orders taken.
The sections of the menu detailing first and main courses, are complemented by shorter Chef’s Recommendations for the same, and dishes can be mixed and matched from both.
A starter of pan fried calamari with chorizo and chilli delivered well cooked squid, with just a gentle background heat.
A main of seafood linguine contained generous amounts of shellfish and prawns and was well flavoured, although it would have been preferred if the pasta had been al dente.
The wine list is varied and well priced, and all evening service was attentive, very friendly but never intrusive.
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