Found them online while searching for desserts and choosing to dine in was a good decision. We were waited on by Dwayne from the start and may I say, his service was one of the best that we have experienced. The restaurant had a chill, classy ambience with a seasonal menu.

We ordered 3 dishes, the Super Prime Ribeye, Pyrenees Lamb and the Specials: Spanish Octopus. Each dish was masterfully prepared and seasoned nicely. The dishes were also served plate by plate and cleared immediately.

The desserts were introduced before the mains arrived as shown in the image so that we may select the ones that caught our eye. Because we were mainly here for the desserts, we selected all except for the strudel although it would have been better if there was a menu. Perhaps due to the seasonal nature of the ingredients, it might be a good idea to have a simple soft copy menu so that we may have a reference with the ingredients used.

Apple Garlette deserve a special mention. We are not usually fans of apple desserts but their attention to detail blew us away. The puff pastry was baked to perfection and the thinly sliced apples exploded with flavour. It lacks the sourness, typically associated with apple desserts. And the sugar content and flavours were not overpowering allowing us to taste each individual flavour.

Since we had multiple desserts, we noticed that the sweetness of each dessert was consistent. We were able to enjoy each dessert without the worry of any being too sweet. Thanks to Dwayne’s excellent service and sharp observations that elevated the entire experience. This was no easy feat considering that we were not the only table he was serving at the time.

Looking forward to hearing from them again!

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