My wife and I have been regular vistors to Fannys' for years, and have seen many changes to the place, not just with the decor and the menus but with the staff also. The excellent food at Fannys has always been a constant as has the attitude of the staff. Our visits to Fannys this year have been fewer this year due to illness to myself, (Gall Bladder), however upon returning recently Harry and his colleagues were both welcoming and concerning towards us.
The food is not only very good but quite unique. The home made soups and pates` are wonderful and the main courses are always very tasty and never presented as standard but always as indiviual dishes. On our most recent visit I had pate` & brioche to start and my wife had stornoway black pudding with ham hough and poached egg, Both plates were very tasty and my request for some extra bread was met with no concern, something which in other restaurants has caused real concerns.
We ordered sea bream and Ayrshire chicken for the main courses. Both were presented as full plates and indeed the sea bream came on a bed of spicy kedgeree, obviously home made as the spice was slightly strong but exactly as it should be. Not much point in using spice that doesn't have a kick. Again our request to have the crepes served with just ice cream for dessert was met with positivity, and not as if it was a request for the takings in the till.
We are lucky enough to know Gary & Harry at Fannys and as such we can give feedback onsite, however I think that people should know how good the food and the dining experience at Fannys actually is. Just give it a try. You can bring your own bottle for a small cover charge, a throwback to the original days here. Friday & Saturday nights at Fannys can be loud and busy, it suits me fine but may not be to everybodys liking. The extra charge for veg has never been to our liking but from a business point of view I can just about understand it.
The dining experience at Fannys has kept us coming back for years, my wife has made an art form of people watching in between courses as the venue is small and intimate. You can't do that in most of the places I've tried in the west end.
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