What is it with restaurants at wine farms? Why do they employ poorly trained people or not invest in well trained service? Do they think that the wine compensates for the below average service? Everything had to be asked for and protected as plates were cleared even if they had food in it!
The Malay Prawns curry was nothing but small prawns cooked in tomato, if this is a specialty of their resident Malay chef, then it doesn't instill much confidence.
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