Kipling's has a gorgeous location and even more gorgeous plush interiors , albeit slightly dated. The service was extraordinary; the waiters discreet and informative about the menu. I had the twice baked goats cheese souffle to start which was meagre and tasted more like an over baked omelette. My husband started with the calamari which was tough and rubbery but accompanied by a lovely seafood flavoured squid ink risotto. My main was the kingklip with saffron and served on a bed of seafood veloute. The portion size was good, the kingklip a bit overdone, the seafood veloute consisted of the tough calamari mentioned earlier and some canned mussels in a creamy sauce. My veggies on the side were delicious however. My husband indulged in the lamb gosht which was fragrant and tender. The saving grace on the whole was dessert : a frangipani and pear tart ( cold though) with a delicious delicate macaroon and a tiny crunchy toffee apple! Yum. I could've missed the burnt orange ice cream - the balance Was just the not right. I would've in retrospect preferred a warm tart with vanilla ice cream or creme anglaise, but I'm not a chef and I guess the chef was challenging herself, innovation is always admirable. I will be back to this restaurant for I feel it has more to offer.
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