I sat at the counter and engaged with the cooks and the duty manager, all important in these types of places. I was not impressed with the wine guy (a push to call him a sommelier) based on his reaction when I told him exactly what I wanted not what he suggested ( I collect wine) . I could see the attitude. The dinner worked for me but I would not rush to go back as the menu is limited. 8 months on, I've heard service has taken a dip. The money from this branch is also funding a much bigger venue in the docklands - the operation takes a lot of tourist money less so regulars.
Hi Clarissa. Really enjoyed your review. I had the rump steak earlier in the year and really liked it. Funnily, I wanted to order a bigger cut but was advised that it would be too much! I might have been able to finish it. I am planning a return visit and will take your advice on board. Many thanks. 😊
Thanks for the comment!! That's so interesting that we weren't the only ones who were told to go smaller and that you've also had a similar experience! Let the customer order what they want to order I say 😊
Oh Wow Clarissa loved this review, Firstly i will have to say your customer service was very poor in my opinion. Now i know you had a few starters, but those smoked beef ribs were to die for and SO SO tender. Re the fish heads, i do these all the time for the wife and i, and next time will 100% be using the Siracha Sause, people have no idea how tender it is, just like the oysters on a chicken. Im afraid you lamb dish was a total let down, and a chief that fails to trim the fat should hang his head in shame. Re the duck, that was faultless in my opinion. By the way Clarissa, Turnip Puree is not hard to make just google it, and always use Garlic. Chris.
Hi Clarissa, My wife heard me talking Turnip Puree the other day and said it would be nice. Needless to say i made this recipe today and it was amazing, any left over will freeze. Chris. @@clarissaeatsitall 3 large turnips, peeled and cut into even sized medium chunks 790 ml milk 2 clove garlic, peeled and gently crushed with the side of a knife 110g unsalted butter, cut into cubes Kosher salt and freshly ground black pepper 1) Add turnips, milk, thyme and garlic to a medium-sized sauce pot. Set over medium heat and place the lid over the pot so it is just covering. Bring to a gentle simmer and cook for 20 to 30 minutes until tender - the tip of a paring knife should go through without resistance. 2) Remove the thyme and remove 450ml of the liquid. Drain and place turnips back into the same pan and blend using an immersion blender or place to a food processor. Add butter and about 225ml of the milk cooking liquid and blend. Season with salt and pepper and puree until smooth. Add more of the milk if necessary.
I sat at the counter and engaged with the cooks and the duty manager, all important in these types of places. I was not impressed with the wine guy (a push to call him a sommelier) based on his reaction when I told him exactly what I wanted not what he suggested ( I collect wine) . I could see the attitude. The dinner worked for me but I would not rush to go back as the menu is limited. 8 months on, I've heard service has taken a dip. The money from this branch is also funding a much bigger venue in the docklands - the operation takes a lot of tourist money less so regulars.
The most underrated part of these meals is always the opening bread and butter, there's something about high quality butter that hits different
Agreed!
Hi Clarissa. Really enjoyed your review. I had the rump steak earlier in the year and really liked it. Funnily, I wanted to order a bigger cut but was advised that it would be too much! I might have been able to finish it. I am planning a return visit and will take your advice on board. Many thanks. 😊
Thanks for the comment!!
That's so interesting that we weren't the only ones who were told to go smaller and that you've also had a similar experience!
Let the customer order what they want to order I say 😊
Good review! looking forward to more content!
Thanks so much for the support!! :)
Great review. I have been here for the sunday roast and honestly wasn't impressed. Nothing was bad, but dor me it was just ok.
Never had their Sunday roast so that's very interesting to know! Thanks for the insight!
That cods head looked delicious...such a good review aswell
Thanks for the feedback!
The cods head was so good! I've never had fish head cooked that well before :)
A wonderful and honest review. Thank you. Some of the good they serve is not to my taste but it was great to see it reviewed well.
Thank you very much for the support!
You missed the mushroom parfait, which is arguably one of their top 3 things on the menu, in my opinion!
Ahh! Unfortunately mushroom is the only ingredient that I really don't like so I didn't go for it :(
@@clarissaeatsitall I don’t like mushrooms either (texture is weird to me), and I absolutely loved it.
@@mten1454 I see!! I definitely missed a trick then because I'm the same as you in that it's the texture that puts me off not the flavour :)
excellent honest review, I would say the customer service was poor, I am enjoying your channel
Thank you very much for the feedback and support!!
keep to teaching... and eat better
I definitely don't plan on dropping teaching and will always strive to eat better!!
no need to be rude. she spent her money and she’s entitled to her opinion !
Oh Wow Clarissa loved this review,
Firstly i will have to say your customer service was very poor in my opinion.
Now i know you had a few starters, but those smoked beef ribs were to die for and SO SO tender.
Re the fish heads, i do these all the time for the wife and i, and next time will 100% be using the Siracha Sause, people have no idea how tender it is, just like the oysters on a chicken.
Im afraid you lamb dish was a total let down, and a chief that fails to trim the fat should hang his head in shame.
Re the duck, that was faultless in my opinion.
By the way Clarissa, Turnip Puree is not hard to make just google it, and always use Garlic.
Chris.
Thanks for the tip about the puree! I will definitely be trying to recreate it at home!!
Hi Clarissa,
My wife heard me talking Turnip Puree the other day and said it would be nice.
Needless to say i made this recipe today and it was amazing, any left over will freeze.
Chris.
@@clarissaeatsitall
3 large turnips, peeled and cut into even sized medium chunks
790 ml milk
2 clove garlic, peeled and gently crushed with the side of a knife
110g unsalted butter, cut into cubes
Kosher salt and freshly ground black pepper
1) Add turnips, milk, thyme and garlic to a medium-sized sauce pot. Set over medium heat and place the lid over the pot so it is just covering. Bring to a gentle simmer and cook for 20 to 30 minutes until tender - the tip of a paring knife should go through without resistance.
2) Remove the thyme and remove 450ml of the liquid. Drain and place turnips back into the same pan and blend using an immersion blender or place to a food processor. Add butter and about 225ml of the milk cooking liquid and blend. Season with salt and pepper and puree until smooth. Add more of the milk if necessary.
@@geordiejones2 amazing!!! Thanks so much!
Looks, pretty good. Still such a weird thing to say to a customer.