 Well executed!
This restaurant lacks a little soul being the bottom of hotel, for my liking over lit. But hey that's life, can't have people tripping in a multinational hotel chain. Service here is slick, a well executed system of army efficiency. My only hint is when people are not having entrees and not drinking wine don't take away half of the table. It can be real disconcerting having a women hover not once but twice to remove paraphanalia, emphasing our lack of sophistication. We were just in a hurry, but we hung onto the table cloth in case that was going next. Presentation is everything here when it comes to food, our meals arrived on elegant elongated plates nearly as long as the table but maybe 15cm wide, very striking. I had the lamb dish which consisted of slow cooked lamb, it reminded me of the US dish pulled pork. I guess it's kinda like the left over lamb roast or casserole mixed together the next day with some lovely little frsh ingrediants to make a fantastic tasting "porridge", no that's too harsh, it's like all the soft bits falling together without bones. A smallish portion was piled onto my plate with baby almost premature vegetables and a puree - cauliflower?. This dish was I guess pretty 80s but hey it did taste good. On top of this was a little slice of devine lamb fillet cooked to perfection. This was where it should of stopped but it was topped with this over powering green sauce, I must go back to the menu and find out what this is, much too much for the delicate slow cooked and flash cooked lamb. Interestingly this was served with tiny crumbed portions of sweetbreads (lamb pancreas). Yum Yum, will go buy some pancreas and cook a bunch on this taste test. My partner had the venison, a tasty little dish with a good portion of venison loin, I presume quick fried then roasted a little. This was served with an odd little concotion resembling a corn fritter, a sweetened then fried slice of pear and a salsa which was much too powerful for my taste buds. The meat however too gorgeous. The food here was well executed, presentation is in the "artisitc family" of not quite nouveau cusine but obviously soluting that blast from the past, the flavours of the meat - devine morsals. Don't go here to fill up, go here when you are eating like a king for breakfast and eating like a supermodel for dinner. That's not a criticism, every now and then it's fantastic to see what creative chefs are doing with food flavours and presentation. Don't forget food is eaten with the eyes as well!
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17th Jul 04, 07:01 AM
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