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  • The restaurant has very nice décor. Ambience is ok, shame there was no cool music playing. The bar area is inviting. We ordered the Milk Bun appetizer special. First of all tiny little milk buns were stale and not even warm. Ungenerous portion. They made them the day before and thought people wouldn't notice? The waitress was lovely and removed them from our bill...rightfully so....this type of thing should have been a complimentary item sent to all tables. Waldorf Salad was nice but dressing was lacking in flavour even with the stilton involved. Again it seemed the kitchen went cheap and only used a fractional amount of stilton in making the dressing. I only got three walnut halves on mine. Hardly the right proportion for the amount of lettuce. Again chef being cheap. We also had the Winter Tagliatelle. At $20 for this there was a tiny amount of actual roasted squash which is a main component of this dish. Squash is cheap to use and you can afford to be copious with it. There were about two tablespoons of unseasoned squash on this dish. The poor vegetarian in your group goes hungry..... Duck confit was prepared nicely but the chef invented some sort of burnt lemon puree which I'd reckon he hasn't tried because it was odd and bad and didn't really go with anything on plate. Beef tenderloin was just good. Good as beef tenderloin is. The waitress was lovely and service was friendly and courteous.
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