Introduction: Voted best hotel restaurant in it's first year. Several changes of chef have made it's standards higher than ever
Ambience: Multi level well appointed open kitchen all make this a very special place
Service: So good I left a tip!
Food: In the menu degustation ($93) each dish was the equal or better than the last. Garfish on a bed of buckwheat polenta with garlic prawns and salsa verde is a classic innovative dining experience.
I'll write more about the food when I have more time Just say superb
Wine: Moderate range by the glass. Quite expensive
Price: enterees about $15 mains $30 - 40 Desserts about $15
Comments: This was an eating experience
Thursday, April 21, 2005
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