- 整體 4
- 食物 3
- 服務 5
- 氛圍 4
Our server Robin was bright, and charming and served very well. The Guinness soda bread was THE star of the evening. The best ever. So moist and delicious. We would have been more than satisfied to just eat it along with a fine glass of wine, as our evening meal.
The restaurant itself was safe nothing extraordinary, sort of what one expects as part of a hotel. The new menu is uninspired. We enjoy a something a wee bit exciting and different than what we would cook at home.
I had one of the new starters "Oven Salt Baked Celeriac," which was served as a cold dish, despite being called "Oven Baked". I didn't taste any salt in the dish. Also, as someone who cooks regularly with celeriac, I know that once baked or cooked it has a very pleasant soft texture. I was disappointed that the celeriac served was not cooked but served al dente. It would be more correct to title this dish "Celeriac Crudités".
We had both the trout and the cod dishes as our mains and both fish were expertly cooked. My trout dish was served with a beurre blanc "soup" not a sauce as was promised. My husband had the cod dish and he declared it "fine, nothing outstanding."
In our opinion we would not go back for another meal.
The Sally Gap Bar and Brasserie已於2024年11月6日回覆Dear Kirsten,
Thank you for taking the time to provide us with your feedback following your recent dining experience at Sally Gap Bar & Brasserie.
I am delighted to hear that Robyn was very charming - I have shared this feedback with her and we truly appreciate your kinds words.
I apologise that the menu was not to your taste. I have shared your feedback with the kitchen team who will ensure this is addressed. We appreciate all feedback as it allows us to ensure we are offering the finest food and service.
I hope we can welcome you back in the future.
Kind regards,
Louise Turley
Bar and Lounge Manager