Saturday night dinner. We shared the calamari for entree which was served with salad leaves and garlic aioli, very nice. For mains we had eye fillet with fondant potato, carrots, leek, parsnip crisps in rosemary & red wine jus. Steak was asked for medium rare and was spot on. Take or leave the fondant potato. For dessert we had cream caramel and also coconut and lime cheese cake. Rarity these days but the dessert was made in house. The cream caramel was served with baklava cigar, doesn't need it, to heavy and to much. The cheese cake was baked, didn't say so on the menu. Was delicious. Serves was fast and attentive. Atmosphere was warm and friendly. One of our favourite restaurants.
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