The Hansom Cab

Saturday, November 12, 2011 - I can describe the main courses in a few words. Clementine's rib-eye steak, ordered rare, was served medium and strangely tasteless. My veal T-bone steak was 35 per cent fat and its extremities were chewy cartilage: not nice at all. Angie's Dover sole was fresh, plainly-cooked and nicely presented, the accompanying tartare sauce perfect. Sophie's halibut was well executed and served, 'but it's very ordinary,' she said...I wanted to like The Hansom Cab but on its present showing the food isn't good enough, and the cooking not complex or subtle enough, to justify the absurd prices. In short, it's a restaurant that's too flipping pleased with itself.