Two top chefs have recently moved into the kitchen at the Green Room which hopefully will bring back the value and quality of food they had when they first opened. A major complaint by many was that food would come out at different times, and that lunch service was amazingly slow for those with a 30 minute window. On my recent visit our food came out as a table of four and at the right temperature for each dish. My medium rare steak was cooked perfectly although they may want to introduce a little butter as grass fed beef can be a little leaner than grain fed cattle.The deep fried risotto balls as an appetizer were interesting. To increase value for money a selection of home made breads in the bread basket, and a table bowl of in season, steamed vegetables would make sure no on goes home hungry. I think this place will getter better and better as the new chefs influence the menu.
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