I must take issue with martinvera as I ate exactly the same dishes recently.
My gougons of plaice were perfect: succulent and hot in a very crisp, light batter with plenty of good tartare sauce. It was not a huge portion but I don't want a large first course. The garnish (I don't expect a full salad with a fish starter) came with a delicate dressing.
My Pollo Milanese was equally well-cooked - moist chicken well-fried in bread crumbs. If the tomatoes which made the sauce (which is, of course, an essential part of Pollo Milanese) came from a tin then I'm a Dutchman's uncle. I may be wrong but they had a bite and flavour sufficient for me not to care - it was delicious.
As ever the front-of-house service matched the excellent food and our waiter not only remembered that we were going to the cinema sufficiently well to ask what film we were to watch but also efficiently and patiently indulged my passion for mayonnaise with my fried potato wedges.
My only caveat - and this is down to personal choice rather than the restaurant's ability - is having risotto as a main-meal choice. Risotto cools quickly and can become rather sticky and boring. That did not stop me from stealing some of the pea sprouts adorning my companion's meal
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