We had reservations for Saturday at 6:00 PM. I was displeased when I first made the reservation and was informed that we would have to vacate the table no later than 7:15 PM. The day before (Friday), when Square called to confirm our reservation, they reminded us that we only had an hour and fifteen minutes for dinner, after which we would have to leave. I was definitely not impressed.
Upon arrival we were greeted by the friendly staff at the front desk, our coats were checked in and we were shown our table.
Meal started with three kinds of bread: white, multigrain and multigrain with almonds and raisins; offered with unsalted butter and salt on the side. The waiter kindly informed us that the bread had almonds, in case of nut allergy.
My partner started with "Celery Root Soup with Poached Apple and Cinnamon". It was a nice creamy soup with a teaspoon of poached apple with cinnamon that actually made it lighter. See photo at http://img2.uploadimages.net/902466IM... (30 KB)
I had the "Bangers 'n' Mash - Crab Sausage, Basil, White chocolate and olive" for appetizer. The description does not seem to match the dish I got. The crab sausage was placed on a serving of mash, topped with a thickly cut piece of smoked pork or bacon. The crab sausage with the mash almost had no flavor; all the flavor came from the pork/bacon. The texture of this dish was nothing to write home about either. One can see that the chef was trying to be creative, but I'm not sure how succesful he was with this creation. See photo at http://img2.uploadimages.net/331605IM... (48.1 KB)
My partner had the "Steamed Lamb Pie with Cabernet Sauvignon Sauce" for main course. The lamb pie was wrapped in a thin soft pastry; the lamb itself was well cooked, tender and surprisingly not greasy. It was served on a bed of cooked spinach and topped with an onion ring. Unfortunately the onion ring was dry and the batter was a bit chewy. The cabernet sauvignon sauce, on the other hand, had a zest that added to the overall flavor of this dish. See photo at http://img2.uploadimages.net/314506IM... (41.1 KB)
My choice of entree was "Atlantic Cod Cakes and Square Marinated Salmon with Olive Oil Aioli, Caper Vinaigrette". The cod cakes were good, not too greasy, and I noticed one of the ingredients that added a zing to them was finely chopped chilli peppers. They went very well with the marinated salmon, but what made this dish shine in terms of flavour was the red coloured marinated shallot rings served alongside the olive oil aioli and caper vinaigrette. It was a tasty dish, but I would say the serving size is comparable to an appetizer dish, not a main course. See photo at http://img2.uploadimages.net/592993IM... (55.2 KB)
We decided to order both dessert options and split them. The "Warm Marmalade Pudding with Rum Raisin Anglaise" had a soft muffin consistency with a subtle marmalade flavor, complimented by the rich rum raising anglaise sauce. It was a nice dessert; if dishes had moods, this would be a calm dessert. See photo at http://img2.uploadimages.net/266867IM... (32.4 KB)
The second choice of dessert was "Piece of Cake - Dark Chocolate Marquis". The chocolate cake itself had a dense mousse consistency, topped with an amazingly thin cinnamon biscuit, drizzled with a light caramel sauce, accompanied by caramelized banana slices and a condiment which had a mild butterscotch flavor. This dessert was the opposite of the warm marmalade pudding, there was nothing subtle about it. It packed a nice chocolate punch that would satisfy any chocolate lover. See photo at http://img2.uploadimages.net/529731IM... (37 KB)
After we finished our desserts, we were offered nice Venezuelan dark chocolate squares with almond centres. See photo at http://img2.uploadimages.net/023903IM... (41.6 KB)
Service was friendly and correct, although a little too rushed. At the end they did not enforce the one hour and fifteen minutes time limit at the table. We were pleased with the experience. Dinner for two with a glass of sparkling wine, two coffees and a generous tip came to $105.00.
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