Overall really disappointed - the chef needs to concentrate on the main elements of the dish and get rid of all the unnecessary foams and powders. Most of the main elements were good, particularly the shellfish velouté, but there were strange components on all the dishes that just didn't work together. And everything had a foam - understandable 5 years ago if he was trying to be fashionable but a bit dated and didn't add anything. The pork dish was the lowlight - dry pork belly, gelatinous 'crispy pigs ear' and pasty canellini bean puree. Some nice wines but no sommelier and the waitress wasn't able to offer much. Overpriced for the quality. Nice setting and ambience.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.