- Overall 4
- Food 5
- Service 4
- Ambience 3
Upstairs restaurant is functional, but not particularly characterful. The food was consistently excellent: starters of scallops - served in butter in a large scallop shell otherwise unadorned, and the shell itself sitting on a bed of dried corn (for decoration only), but perfectly cooked and flavoursome. Anchovies with excellent and when eaten with bread and cured butter were very indulgent. The mains of venison and lamb rump were both perfectly cooked, tender and full flavoured. Puddings were a mixture of the traditional and some with a more creative twist. The crème brûlée and a spiced rhubarb and blood orange pavlova that we chose didn't disappoint. Service was friendly and attentive, albeit that the server was perhaps not overly familiar with some of the details of the menu and drinks list. Overall a very enjoyable experience.
