Introduction: A training school for Chefs managers and hospitality hopefuls
Ambience: the doors open promptly at 7.00 for dinner to a large carpeted room with well spaced tables seating up to 12
Service: Perhaps this was an off night or they all started that day. Regardless the very young uniformed waiters really struggled to do even basic tasks like opening wine bottles or pouring without spilling - water or wine!
Food: There is a limited menu that changes every week. All dishes were well presented and looked excellent tho the flavours were not generally up to expectation Pork Belly was the pick of the entrees and the mixed seafood a good second choice. Of the mains the twice cooked duck was undistiguished, the rabbit unfortunately dry, the pasts dish lacked taste altogether.
All the desserts were well prepared and attractive I liked the souffle best
Wine: Very reasonable An Elderton Shiraz was $23!
Price: $28 for 3 courses and coffee, or tea
Comments: Probably better on other nights. The framed photo's of many of Melbournes best chefs in the foyer might have raised my expectations too much
Sunday, August 13, 2006
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