“Lost the plot while trying too hard. The food was not good. Manager should take note!”
Sub-standard and overpriced food, in a venue that looks like a gutted office block floor, that was turned into a restaurant as an afterthought.
White Linen on the tables but walls of glass windows, with little to look at made for an unwelcoming atmosphere.
My wife and I ate here and were not at all impressed. I expect to be treated to something a bit special when I go to a restaurant charging the sort of prices that are asked for here. This restaurant has prices for its 'fine-dining' experience, similar to what one would expect in an up-market capital city restaurant.
Unfortunately, our experience was not commensurate with the cost. My wife's sparkling wine was served flat, and subsequently changed. Her entrée of ‘cucumber, lychee, avocado, herb and haloumi cannelloni, with a watermelon consommé’ despite looking and sounding to me like a disparate concoction, was deemed good.
Not so my entrée. It was ‘Baccala with whipped potatoes’ and it was so salty that I considered sending it back. I didn't because had no wish to cause a further fuss, after the flat wine fiasco.
For the unacquainted, baccala is dried, salt preserved cod and it needs to be rehydrated before consumption. This is done simply by soaking and rinsing many times in fresh water, which also removes the preserving salt. What you are hopefully left with, is a gorgeous product that is totally unlike the fish that it once was; pleasantly salty but not overwhelmingly so. I can only surmise that my baccala did not have had the care that it deserves, or a tasting before its presentation.
Our mains were the Blue eye cod offering, with baby clams, wilted spinach, fondant potatoes, a white anchovy fritter and a rouille. Now everybody knows that ‘rouille’ is a French word that translates as ‘rust’ and whilst my serving of rouille was good and not at all rusty, the overpowering taste of the dish may have been. Consistency was there however, because the white anchovy fritter, which looked like the scat of a small carnivore, had a taste approximating what I might imagine would not be inconsistent with its looks. Overall, this dish was not inedible, but far from pleasant.
It would appear that the chef here is trying too hard and has lost the plot. Strange combinations are a real pleasure when they work and a total disaster when they don’t. Maybe sticking to tried and trusted combinations along with a serious look at the pricing would yield better results.
We declined the offer of desserts and left with the realisation that the only fine-dining we had here, was a fine-example of a less than mediocre-dining.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.