All reader reviews by nillet
Having previously dined at this establishment two years ago I was very eager to relive what had been a most wonderful dining experience.
Sadly, what we experienced on 13th January was far from wonderful. Let me elaborate.
Having watched Oliver with great delight we arrived at 10pm at Clos Maggiore. We were met by the wiater who had previously served us. Very polite and welcoming. We were escorted to our seats whereupon full a la carte menus were given to us by a different waiter. I explained that I had prebooked the Pre fixe menu and these were given to us.
Things started well with Champagne being served (part of the deal) and we soon ordered our choices.
Starters arrived (Brocolli and Roasted Almond Soup - very average). We ordered two glasses of white wine and started into our mains. My wife had ordered oriental duck (very tasty) whilst I had Field mushroom Tagliatelle - (dry, tasteless and very disappointing).
To make matters worse, whilst my wife and I were talking to each other the waiter removed our wine glasses with still some wine in both. When I asked him where they went, he insisted very rudely that there only sediment in my wife's glass and my glass had been empty. I told him he was wrong and there was wine left. We argued and in the end he apologised and sent us two complimentary dessert wines.
Finally, at the end of the night, I went to pay the bill. I noticed that, as with another reviewer, a discretionary charge had already been put on the bill. I was insensed and asked why this was on the bill. I further asked, if the 'discretion' was the perogative of the restaurant or the customer. He apologised and asked if I wished it removed. I said Yes. We paid up and left.
So disappointing. Clos Maggiore, get your service standards back up!!
Wednesday, January 20, 2010
Food 3 | Service 1 | Atmosphere 1 | Value for money 3
This meal is in my top 3 and it was the Prix Fixe!!!
An astonishing soup of Jerusalem Artichoke with vanilla and poached egg concealed whilst my wife adventurously sampled the caramelised pig's head - simply delicious!
Mains including sea bream with bouillabaisse sauce and corn fed chicken kept the stomachs chuckling and the layered chocolate cake and extensive cheese board accompanied by the delicious Burmester 10 year old tawny port finished what to me was simply glorious cuisine.
It is apparent that this chef is grounded in 2 star michelin kitchens and I strongly hope that their aspirations of getting their own first star will soon be achieved. Congratulations chaps!!
Monday, January 21, 2008
Food 10 | Service 8 | Atmosphere 9 | Value for money 10