I feel that as with a lot of "High End" restaurants serving provincial or regional food often leads the kitchen to forget the "KISS" theory and push the boundaries beyond the recognition of the simple fresh, seasonal, down-to-earth, unsophisticated, uncomplicated, wholesome, genuine and real pure flavoured dishes that allow the individual elements to speak for the dish and why it was given a life to be considered intrinsic to the culture and cuisine it represents! The scallop shells were so overloaded with garlic, chunky capsicum red green yellow and green peppercorns that the meat could have been crab, crocodile or chicken or scallops? But with all said aside, the place does have a nice ambiance, sense of style and the French Champagne was delightful, not too over-chilled and the company pleasant. All in all in no way a wasted afternoon!
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