and a carafe of equally indifferent Merlot. Our waitress inquired "Have you finished working on that?"', which was the appropriate question, before removing the dish. We ate this in the former gentleman's bar,
now called the "parlour", which retains the original 1820's bar, including the cash register,
before moving to another of the rabbit warren of small rooms for the rest of the meal.
A clam chowder was very short of seasoning and, although still bland, improved when the requested salt and pepper were brought to the table. The French onion soup
was light on for the onion which had not been sufficiently caramelised to give the soup the desired sweetness and flavour. Next we were served a simple salad of leaves with a couple of little tomatoes and a ring of red capsicum and a little balsamic dressing. "Have you finished working on that?"
was again the inquiry before it was removed. This was followed by an inedible sour berry sorbet which must have thawed and frozen to make it full of chips of ice.
I asked the waitress if it was meant to be like that to which she replied "I don't know, that's how the chef makes it" The main course of crab cakes with lobster sauce, mash and green beans was just OK-
the beans were the highlight! and the sauteed veal (two tiny slices) with Kalamata olives on angel hair pasta was spoiled by the strong taste of the pickled olives and pickled tomato.
Dessert was a choice of cheese cake
or chocolate pudding
- actually cake. We had one of each. Finally a cup of coffee was served with a couple of little cafe style containers of Swiss half and half.
No saucer, no sugar and no spoon. We asked if a restaurant with pretensions to fine dining normally served beverages like this. The waitress apologised that she "could not find a saucer"!!! A 30 minute drive, freezing weather- it was 10 degrees Fahrenheit, about minus 12 centigrade, and yet I'm not sorry we visited this 130 year old brewery largely in original condition. I particularly loved that question "Have you finished working on that?" The fabulous old rooms with striking lamp shades
and chandeliers, the credenza's and a glorious eperne evoked visions of a past era. Unfortunately the food does not score at all.