We decided at last minute to try the Grand Oak at the Highland Springs resort for Sunday Brunch and as on other occasions the menu choices although limited are just excellent, the chef Stefan Weck is a German kitchen genius. We ordered for the Main (Entree) the Newport Lamb Navarin and the Grand Oak Burger, both superb and the Apple Pear Crisp with Vanilla Sauce for Sweet (Dessert) was to die for, although a little small for sharing. The lack of any sweetener for the excellent coffee on offer, only organically grown sugar seems taking the "natural" element a little to far and disingenuous to ones who cannot use sugar. It is very good to offer "natural' ingredients, but one needs to avoid becoming a fanatic of the organic lifestyle.
That said regarding the food, the service is good, our server Lisa was very nice and helpful, however the restaurant although refurbished to some of its former glory lacks any sense of warmth and is just not welcoming. The location in the hills above Beaumont is beautiful in its rural setting, but the outside has just not been allowed indoors, and as a result the ambiance is cold and stark. With the original wood floors and impressive architectural features this could be a stunning restaurant. A little color and some of the outside greenery inside would transform this restaurant and allow it to match the level of the superb food on offer. A little pricy on some items, but the quality of the food makes the journey well worth the ride.
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