If you like food with a modern flair this is the place for you. The dishes come deconstructed on your plate and you mix together the morsels to achieve the full flavor. The amuse bouche of chopped salmon and caviar was very good (but had to mix the flavors up). The quail appetizer was very good, and mixed together with a berry jam (gooseberry?) and other flavors on the plate. What was disappointing was the lamb dish - the loin was overcooked. But the component of chopped lamb in the fried wonton (?) was very good, but a bit heavy. The service was great.
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