This restaurant is mainly staffed by apprentice chefs and waiting staff so to be honest, we weren't expecting to much.
The restaurant isn't plush or swanky but the food was actually very good with some interesting taste elements that made for a really good dining experience. For instance, the carrot and ginger soup had a piece of coconut coated and flavoured marshmallow on top which slowly melted giving a smooth and really mouthwatering taste combination. My husband's main course was really well cooked but mine was a little overpowered by the wafer thin slice of pickled cauliflower, I don't know, maybe a bit too much of the vinegar got onto my plate. Also the very rare, (almost blue) venison steak was a little under-done for me as it was such a thick piece and the heat hadn't managed to penetrate right to the centre of the meat leaving it just raw in the middle. Both of these mistakes were really minor but the whole balance of flavours, for me, didn't quite work. However, the ingenuity behind the dishes and the overall presentation was five star given that the chefs are still in training.
Service was variable, some staff really good, others a bit quiet and offish.
Saying all that, I would go back because the food is so different and when it works, (which I suspect is most of the time) it is more like fine dining at a fraction of the cost.
Certainly worth a go.