To start with the positives: the restaurant offers a nice choice of game dishes, and the courses that are prepared in a hearty traditional manner (think gravy) are actually very nice indeed. Sadly, the chef (or management?) seems to feel that adding ‘class’ (by drizzling thin lines of sauce onto plates) and ‘international flair’ (by using posh names for food) is called for. That does get confusing quickly. For example, two of us ordered “Tataki of Jacks Creek Australian Black Angus, Asparagus, Wasabi, Ginger and wild prawn”. What we got were 5 thin slices of grey, dry roast beef with mayo (!), accompanied by three half-inch cuts of green asparagus, a fried prawn, and a sprinkling of flowery herbs. This would have been disappointing as a 6-EUR-dish; they charge >EUR16. So beyond the pretence, cost is an issue. The four of us ended up paying >EUR200 for a two-course lunch, incl. one glass of wine or beer each. Wouldn't recommend this...
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