Venue appears cosy and well suited to its mountain range location. We were there on a Friday night off peak so wasn’t overly busy. Staff were friendly enough. $6 house spirts were great and lots of other specials, loved the design your gin idea and that you can get Yorkshire Pudding on on menu item, please have these added to your extras list, I would have ordered one with a roast.
For some reason despite lots of cozy spots we were seated near the kitchen and a back door which was constantly being left open by patrons and then had to be closed by staff, creating a wind and cold air tunnel. (perhaps this could be upgraded to self close), this and the constant passing of kitchen runners became annoying in the end and we moved tables outside. We had the burgers, which were huge and served on small wooden platters. Perhaps a bigger platter would be good, as my burger fell apart so much, I used a knife and fork, no issue with this but most of the filling was on the table more that then platter areas. The beef patty (homemade) was really good but I found the brioche bun to be overly dry despite the juiciness of the burger. The lettuce fresh and the back and onion rings good too. The fries in a basket were slightly undercooked so didn’t enjoy them. Some were scorching hot others cold and almost frozen potato consistency. The homemade aioli dip was great though. Dessert was also great, good presentation and tasty. Coming into the peak season I assume they are training new staff, be patient with them, lovely girls but are not over the menu items yet and questions from ourselves or other close tables were met with “I’m not sure” or “I think it’s”, perhaps shadowing of staff initially would be good or getting them to ask the kitchen staff would reduce some of this occurring and prevent complaints from less patient patrons. Overall was a good night out but the dry bun and undercooked fries lowered my enjoyment.
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