We attended a Chef’s dinner where new dishes were being tested. The opening warm olives and croquette were masterful, the razor fish from Scotl@nd however were chewy and gritty, the large spears of asparagus topped with Jamon was delightful, the one scallop in a shell was tasty, the let down was the calamari which was spongy and undercooked for our liking, and the mousse dessert to finish was rich. Matching wines for each course were well selected and offered a compliment to every dish.
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