| rev:text
| - While the ambience of the restaurant seemed quite ordinary at first, the food more than made up for that. At first sight I was quite surprised at the small dining area, without any windows or any outside view. Seemed like a make shift dining area. The bar seating on the other hand is along the glass wall, overlooking the pool. Being at the fag end of winters, may be the restaurant was still hibernating, and a visit during the summer would probably allow me to view this place in all its glory.
The food on the other hand was great. The New England chowders were excellent, seafood seemed fresh, flavourful, and clean. For our app, we ordered portabello mushrooms with goat cheese. This was also a great combination of flavours bound together by the sweetness of a balsamic dressing and the spike of arugula. For our mains, I was torn between a Fillet Mignon or the braised Short Ribs. The server strongly suggested the short rib, and I went with it. I soon realized that Short Rib was the Hot Favourite of the service team that evening, as every table was recommended it and almost every table seemed to be ordering it. But the recommendation was spot on!! The short rib was beautifully braised to a fall off the bone level, with subtle flavours and accompanied with creamy polenta and veggies. A special shout out to the humble creamy polenta, I have been missing this guy since everyone favours mashes and fries these days with their meats. Also, special thanks for not making the polenta as a cake and keeping it creamy. Wife ordered a paella, that was probably a bit out of the kitchen's comfort zone, as the paella was dry, and not very flavourful. It was a forgattable dish.
The desserts we ordered were tiramisu and a caramel chocolate decadence. To be honest, ending the meal at the mains and getting a coffee would probably have been a better choice. The decadence was alright. It was presented well, looked great, tasted alright. The tiramisu was an absolute disaster. It was just not a tiramisu at all. If my suggestions have any value whatsoever, I would give two: 1) Dont put that cream on the base of every dessert plate - it changes the taste of every dessert from what it was intended to be and just coats it with the same darn cream everytime you take a spoonful. 2) I know its dessert, and dessert has sugar, but we're probably going overboard with the amount of sugar in the desserts.
Overall, a great experience, Despite of the desserts playing spoil sport, would definitely visit again. Food is prepared with a lot of care, and a lot of planning....and it shows in the final plate you get.
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