Service very slow with insufficient staff numbers. The food is served with reasonable sized portions but in the style of "Nouvelle Cuisine". For example the lukewarm soup had a light dusting of something or other around the edge of the plate.
The good sized portion of salmon was served on a bed of cabbage and topped with goats cheese - with the mandatory "squiggle" of a brownish sauce, to show that the chef is an "artist".
The small portion of chocolate mousse was presented as dessert - in a kilner -type glass preserving jar.
Price though, was not too dear.
It is a bit of a paradox...
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