We ate upstairs and had the 8 course menu. The sommelier was lively and knowledgeable. He was telling us how much residual sugar there was in each wine we were drinking and how each one was made. Very impressive. The food was nouvelle and we could see that brave attempts were made to push the frontier of taste with good results for 6 out of the 8 dishes. The remaining 2 dishes, we thought, did not achieve harmony in taste. The service was average with one disinterested waitress attending to three tables.
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