Service was pleasant and efficient and our comments, reported to the chef, resulted in a 10% discounted bill. All the waitstaff, dressed in black, have a belt and bag, similar to what we see worn by carpenters.
We wanted something a bit different and settled on a crab bisque
and a marinated tongue for a start. This was quite a small bowl and the volume of soup was further reduced by the slice of bread and cheese floating in it. The bisque was made from salty chicken stock and made more salty with the caviar on top of it. The tongue appetiser was excellent.
was served with a raw green olive oil and balsamic vinegar. On request grated butter, which also came with the foie gras, was supplied.
Foie gras terrine with cumquat glaze and rhabarbara, turned out to be pretty but lacking in taste of the liver. It felt and tasted like a smooth butter
Tongue, (marinated for 30 days and cooked for 26 hours) was also a pretty presentation with beetroot and cheese stuffed dates pistachio powder, daikon and quinoa.
Flavours were fine and they had excellently prepared the tongue.
Cutlery is an attractive shiny gold colour.
Sandra was right out of luck. A marine plankton seafood risotto, featuring squid, octopus and Grana Padano shreds, was barely populated with seafood and rather salty.. She was very disappointed.
My lamb chops, marinated in lavender honey and balsamic vinegar with roast peppers, lentils, chips, morel mushrooms, broad beans and roasted peppers were tender and tasted great.