We went to 1861 for a Saturday lunch. While we were waiting to be seated, we were provided with some very tasty olives and cashew nuts (for free). Before our meal, we were also given some warm, individually made loaf of bread. I truly enjoyed my main course 'Braised Stuffed Pigs Trotter, Madeira and Truffle Sauce'. It was beautifully done and well presented. The hot plum soufflé was the best soufflé I have ever had (see the photo uploaded). I was even given a dessert soup before my dessert. Great compliments to the chef!
My only criticism is the service from the lady in reception who seemed to be not very happy when we were ordering... I might be wrong.
My husband said, we would be coming back anyway, for the food is excellent.
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