My wife and I had dinner and for the most part we were happy - however there were a couple of things that let the dinner down and that I would not expect for a restaurant of this pedigree.
I started with the Red Deer Tartare which was absolutely delicious and could not be faulted. Nicely balanced and beautifully seasoned. My wife had the squid which was also really good.
For main I chose the wild South Island Boar - the meat was not that great, a little dry and could have been better seasoned - most disappointing however for me was that the cracking was not at all well done and tasted of burnt oil.
My wife had the fillet steak and ordered the thyme and pinot noir jus - the jus was so badly balanced it tasted like over salted bisto that had been steeped in old thyme for a week - it was just not at all appetizing. It was so bad that we mentioned it to the waiter as we were fairly sure the chef would not want it leaving the kitchen in that state. The waiter just didn't seem to care - we got a perfunctory offer of a substitution and then he walked away. We mentioned it again on paying as we thought the feedback should make it to the chef and again no real response - no offer to remove it from the bill (not that this would have mattered but it would have been a nice gesture) and no indication that the feedback would be passed on. At this price point attention to detail and customer experience should be important to all the staff. The fact that there were two items that were bad and a meat serve that could have been better should matter more than it seemed to. When paying over $300 for a meal and wine at a fine dining venue I would have expected more from the service and a desire to pass feedback on to the chef.
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