We remember pie and peas here in the 70's. They were really good but this is a whole new level.
They rang to say there was only 1 chef out of 3 working due to COVID and there was a reduced menu, did we still want to go. We took a chance.
They must have been working really hard because only 2 things were off menu, both of which were long-cook items.
My husband chose steak, which came with chips, onion rings, baby vine tomatoes. French mustard came on request. I chose pan-fried salmon and dauphinoise potatoes (by special request), wilted spinach and beure blanc. The wine was reasonably priced.
The kitchen was stretched, so Kyle, front of house, just moved into the kitchen and helped out, very professionally, we could see it all happening from where we sat. Impressive.
Desserts were lemon and passion fruit posset and strawberry white chocolate cheesecake. Delicious.
There was quite a delay before the desserts arrived and they didn't charge us for them, even though we hadn't complained. Very kind.
All in all a very nice experience, one which we look forward to repeating. Thanks to everyone at this really well run place.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.