- 整體 2
- 食物 1
- 服務 4
- 氛圍 4
Very disappointed given Risby Coves claims. Maybe we were unlucky, there was a stand-in chef and/or they ran out of ingredients (Sunday evening). Or maybe, having won their award they have cut corners and let standards fall.
Starters: Tempura mushrooms were very good. Scallops were average. They weren't overcooked - but nor did they have the flavour from some caramelization - they were pale and bland. The menu claimed "topped with velvety whipped butter, lemon, crispy cured meat, fresh parsley, and a sprinkle of chili pangrattato" . In reality there was just some melted butter and a few bread crumbs!
Mains: 1) sous vide lamb special was tender - but grey, cooked through - one of the points of sous vide is that it makes it very easy to get pink all the way through! The "crispy" potatoes were brown, but not crispy. Large chunks of beetroot seemed like an after thought - they tasted warmed up beetroot from tin/jar. The side of carrots with nuts, spice and yoghurt was excellent - best part of the meal. 2) the "Pork belly, paired with a silky carrot puree, a crunchy Vietnamese-style Goi Ga salad, and finished with a sweet honey sesame glaze" was extremely disappointing. There was no "crunch" let alone Vietnamese flavours (lime, fish-sauce, herbs ...). The pistachios were the weirdest texture - almost translucent and mushy and lost their flavour. When we queried the waitress, she passed our comments to the chef and the reply came back that it was supposed to be like that, and she apologised for giving us a "wrong" description up front. I really feel for her - she actually correctly described what a Goi Ga salad should be like and was told, by the chef, to say she was wrong! The pork belly was stringy with no sign of the glaze. Watery carrot "puree" with very heavy cumin.
Desert: Basque cheesecake, ice-ream and crumb were great, but let down by a bland "compote" from frozen berries (obvious from the texture) - come on, we're in Tassie in summer!