- 整體 3
- 食物 4
- 服務 3
- 氛圍 4
The Sika restaurant is in a lovely space. So lovely in fact that the same space is also used for breakfast and lunch. It is the perfect room for breakfast. The view and the sun streaming in puts everyone in a good mood to start their day. Should a fine dining restaurant not be located in a special space to enhance the anticipation and the feeling of exclusivity of fine dining in a luxurious space?
Onto the food. Both of us opted for the Roasted Quail, with smokey egg yolk and confit leg. Yum, we very much enjoyed our starters. The egg yolk needed just a touch more smokiness, but was delicious nonetheless.
Again, both of us selected the venison as our main course. Chef certainly knows how to cook protein perfectly. We asked for medium rare, and it was on point. The venison was delicious and oh-so tender.
The wine list had a good variety of French reds but could benefit from a wider selection of quality French white wines. Think Rhone more than Burgundy.
The service at Sika started out perfectly, with Naveen managing our drinks, wine and food selections very professionally. He even asked if we would like our starters to be served a bit later and we said, yes please. Good observation of the dinners! We very much appreciated our extra time to chat over drinks.
Once the starters were served, service fell apart. From that point on, all service at our table was completed by a different staff member. The removal of our starter plates and then the service of our mains was haphazardly done. The server, regardless of who it was, would reach across both of us to remove plates or pour some wine for us. The mains were simply plopped on the table by someone standing between the two of us. The fine dining experience was diminished. The end was sad, but we could only laugh when the server who removed the empty 90€ red wine bottle said, “Would you like another?’