Staying at The Rees for four days making a booking was an easy option for a birthday celebration.
There is much advertising and many recommendations for not only the restaurant it self but also its location, ambience, cooking, food sourcing and the Chef itself that we booked a table with great expectations.
The dining room itself was very dull when we dined on a dusk approaching evening with only two other tables being occupied. No doubt it has more atmosphere when full - but not on our night.
Six people and a lone waiter with 3/4 staff in the kitchen.
We chose the tasting menu as we wanted to sample NZ ingredients and cooking at its best. Chosing a tasting menu is also a good way to make a comparision with other restaurant fayre in the UK and Europe.
Whilst there was no direct problem with the food. I just classified the meal as okay - nothing more than that ! Nothing close to a Michelin standard that I had been expecting.
The service was attentive - mind you he had only 6 at the maximum time when all were dining - and to be fair was very informative. I did however find it a bit strange when he started to re-lay other tables in the rest of the restaurant.
I have mentioned before about the amount of advertising both direct and indirect of the total experience of dining at the True `South DIning Room and I asked our server if we could meet the Head Chef when it was convenient as I was interested in his UK background and experiences.
Whilst he was either in the open kitchen and nearby afterwards and we were the last to leave I was a little surprised to be told apologetically by the server that the Chef had "gone home"
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