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Complacency is a dangerous thing in the restaurant world. We've had good food here in the past; this time was very different. A bland pile of prawns in Hellman's was described as "potted" prawns, rillettes was an underseasoned meat paste rather than unctuous shreds of meat preserved in fat, and the fois gras terrine contained precisely 1 sq cm of fois gras.
However it was the main course that had us running for the door. Our steak mignon was a wafer thin slice of beef atop a pile of stone-cold potatoes. Our request for hot ones was met with a sneer and, while my friend and I waited for them to be re-heated, our husbands finished their main courses. When they were eventually returned to us they had been heated to a temperature hotter then the centre of the earth and the liberally applied sauce had turned to cement. Upon complaining again the maitre-de swept over to our table and spat "I don't know where you usually eat, but this is not a sauce it is a reduction and is supposed to be sticky!" So sticky it glues your tongue to the roof of your mouth? The offending (and offensive) plate was left in front of me while he flounced off.
Take my advice and steer clear!
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Food 0 | Service 0 | Atmosphere 0 | Value for money 0
Tuesday, June 01, 2010