I visited this place with high expectations. Sadly, the experience was a complete let down and I shall not be returning. And after such a promising start ...
My wife enjoyed a hearty bowl of cullen skink and I was delighted by a lovely roast pigeon dish that featured ruby slivers of succulent breast, textured puy lentils and a rich sauce that crowned a perfectly cooked rosti.
Subsequently, I had a delightful monkfish and king prawn dish. Across the table, my wife was disappointed by an overcooked ribeye steak and sent it back- that's where things started to wrong. The dish returned looking like slop and was unevenly cooked: parts were medium rare, parts were medium, and parts were well done. What made matters worse was the waitresses patronising attempts to convince us that it was medium rare -as ordered- and continued attempts to question our understanding of how a steak should be cooked.
They did take it off the bill but it still isn't good enough. Steak, alongside scallops, langoustines and salmon, is our most famous product and one we are justifiably proud of; it is unacceptable to fail to cook it correctly not once but twice.
As I said I will not be returning and, instead, will happily give my money to similar but far superior restaurants such as Number 16, Stravaigin, and Ian Brown.
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