A very classic beef tartare, with great beefy flavour and the right amount of gherkins, a very balanced dish. My quibble would be that the beef was too finely ground, a slightly coarser mincing would have been nice to let a bit of the meat's texture come through.
Slices of very gamey mallard breast were perfectly cooked, just the right texture and the right level of tenderness. A blackcurrent reduction did a decent job of tuning down the wild flavour, as did the bits of curly kale and a smooth (demi-glace-based?) sauce. A fat dumpling with smoky foie gras was very good.
Sampled the baked Alaska, good meringue, a reasonable sponge cake base and not bad ice cream filling, dramtically flamed tableside, with lots of cherries.
Pretty good straightforward food, but expensive for the quality and the potions were very small. The restaurant does exude considerable old world charm, the service is excellent and perhaps that's where the money is going to. Not worth it if you're just there for the food.
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