I went there for a family dinner on a Friday evening and although we were there quite late there was still a nice vibe and atmosphere.
We had some starters to share and they were all good but a special mention goes to the scallops and the crab cake.
We also shared five types of cuts as we wanted to try as many of them and feel the difference between the American and Scottish beef.
We had the USDA Fillet , NY strip, Rib-eye bone in, Scottish Fillet and T-bone.
All of them were cooked to our taste.
We had white wine and red wine, a special mention to the MALBEC we had.
Good service and I liked to see the chefs cooking our meat thanks to the open kitchen.
I shall be back soon...
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