Our not-so-cheap "beef tenderloin" had clearly been pre-cooked, then reheated for service. I personally witnessed this appalling preparation looking into the kitchen myself, though I could scarcely believe my eyes. The meat when it arrived, not surprisingly, was tasteless. Not a hint of jus left -- it had probably left hours earlier. (Waiter had not even asked us how we wanted the tenderloin cooked -- he said if guests did not specify, it would be medium rare. Caveat eater.) Accompanying "mash" also blatantly reheated: the potato was still cool in the middle of a warmed clump. Served with a brace of mushy overcooked baby carrots.
My "monkfish" was dry, tough and also criminally overcooked. The "saffron both" in which the fish came tasted like yellow, milky, salt water. Sugar snap peas had also been precooked: mushy, yellow green and tasteless. Kale was bitter and also not freshly cooked.
The worst performance by a chef I have seen in years. Maybe ever.
"In Good Company" says that guests should be patient because there is just one chef. Sadly, she is not the right one for this somewhat pricey establishment for which we had high hopes. A very, very amateurish performance that may be right for some tourists, but not this one.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.