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2015-01-18
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Have been to this restaurnt dozens of times, almost always for lunch.A feature of this restaurant is that that there is a buffet anti pasti (or you can choose a soup or something else but most choose the buffet). The buffet also includes desserts.Noticed a couple of things - the menu has changed from a sheet of paper on a clipboard to (finally) a faux leather bound folder. Prices have gone up.The buffet seems to have gone down in quality compared to the past. There was the usual salads, lettuce
A feature of this restaurant is that that there is a buffet anti pasti (or you can choose a soup or something else but most choose the buffet). The buffet also includes desserts.
Noticed a couple of things - the menu has changed from a sheet of paper on a clipboard to (finally) a faux leather bound folder. Prices have gone up.
The buffet seems to have gone down in quality compared to the past. There was the usual salads, lettuce, chick peas, cold pasta, sweet corn, cucumber, cold cuts, salami, proscuitto, fruit such as melon but quality seems to have gone down. The usual cheeses are there but the desserts of choclate cakes in small squares, blueberry cheesecake and apricot flan were tired and dry. The water melon was half red with the other half quite pale which looked less than appetising.
The pleasant surprise was the main course, which was turbot. It came in small fillets, fried to a crisp perfection, presented well on a bed mash potatoes which was seasoned well. Main courses in my past meals were not quite as good but this one was almost impressive.
张贴