It was very good the highlight is the Wellington and it’s best to let them know you want it so there will be stock available.
I took a couple bites of the turbot dish before pics so it looks a little messed up.
Food was great, the low was the oysters but I’m not a fan of oysters and the high was the Wellington.
The blood orange desert was super refreshing and the pastry desert was amazing.
We are completely stuffed it was a lot of food.
The service was great. The sommelier was pleasant and informative. They invited us to watch the head Chef Karen to slice the Wellington and he was great and humble.
All around probably in my top 5 fine dining experience.
by moosemanwich