Sadly, what should be a gourmet restaurant all depends on which chef is working that night. The menu is limited and uninspiring, not doubt catering to the ageing golfers' preferences. Kitchen staff need to learn how to wash vegetables properly as each time we had bok choi it was gritty & inedible. Salads also need to be checked for wilted, rusting leaves & thick slices of raw onion and carrots. Servings also need to be standardised for size & ingredients - the salad nicoise came with 2 olives for one friend & 27 olives for the person seated next to them! Other dishes were served up without all the essential ingredients included without forewarning customers that 'the kitchen has run out'. Other dishes were obviously pre-packaged & microwaved; not what one would expect from a Peppers Resort! These are little problems that are easily overcome with better staff training & attention to detail. It's such a shame that this restaurant doesn't take full advantage of the local, fresh seafood & offer diners this as a featured speciality.
It's probably safest to stick to the gourmet pizzas prepared & cooked in full view in a traditional pizza oven.
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