This restaurant has a fine culinary team headed up by the executive chef Gary Dayanandan, a thoroughly nice bloke, the food is served in the elegant dining room, the tables dressed in crisp white linen cloths. The food is prepared using local produce with an international twist, and is beautifully presented, served by a friendly efficient waiting staff. The Alberta Filet Mignon rare is superb. I had this on four occasions it was so good!!!
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