The starter of smoked salmon was basic and accompanied by dry bread. I opted for monkfish, which was good but it was confused by lettuce, a kind of soup and Jerusalem artichokes when regular artichokes were on the menu.
My husband opted for the duck. The Skin was not seared correctly so it was very fatty.
It was like there was little pride in the kitchens output. It was New Year’s Eve and it was busy, but consistency of quality is important to maintain reputations.
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