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  • I have to say, having read some of the previous reviews here I was a little bit concerned going to this place, mainly on the account of service. Luckily my worries were allayed by a very pleasant young gentleman who attended to our table and was very helpful with the choice of food and wine. Since we went for the stone cooked food experience I can't comment on other dishes, but the two orders of stoned meat and fish arrived in a very timely fashion and when we asked for an additional stone to replace the one that was getting cold, we got right away. As far as the stoned fish and meat go, they are what you'd expect: no seasoning except for salt. So you will definitely experience the full flavour of whatever you're having (we decided to go the whole hog and tried kangaroo, venison, wild boar, tiger shrimps, sea scallops, salmon and tuna; my personal favourites were tuna and venison, and I'm still wondering what part of kangaroo looks very much like a sausage). The potions were quite generous and we couldn't even finish what we'd ordered. If I had to criticize, there're two things I'd like to point out. First of all, the place has no cooking hoods over the tables, so the odour of whatever you're cooking (especially meat) will linger for some time and will make you smell like a boar too. This is somewhat alleviated by the size of the place, but is still an oversight in my opinion. Secondly, while the stones are more than adequate to cook sea food and vegetables, they are not nearly big enough to cook any decently sized steak. They just don't retain enough heat and even if you use a succession of 10 stones all you'll end up with is a shoe sole like crust on the outside and an absolutely raw meat on the inside. So you have to cut the meat into smaller pieces, which does make it less juicy. Overall I liked the place (very nice service, great atmosphere and unique experience), though they definitely could've put more thought into the details. I would give it 3.5 stars, but since it has to be an integer I'll have to round it down to 3.
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