2/5 H.N.I N. 1 year ago on Google
We
visited
the
restaurant
for
dinner
a
few
days
ago.
The
restaurant
is
a
very
small
venue
with
approximately
25-30
seats.
We
chose
the
3
course
set
menu
for
$69
plus
5%
Saturday
service
fee.
The
first
course
was
2
Labneh
and
2
Banjan
crisps,
the
second
was
a
small
cup
of
Aadess
lentil
soup
and
the
third
course
was
1
lamb
skewer,
1
chicken
skewer,
tabouleh
and
bread.
My
verdict
as
a
professional
chef
myself:
Overall,
the
food
was
not
bad
but
the
price
performance
ratio
doesn’t
seem
sustainable.
-
The
size
of
the
courses
are
too
small
for
the
price
and
quality.
-
The
restaurant
tries
with
the
prices
and
portion
sizes
to
represent
a
fine
dining
restaurant
but
it’s
missing
out
on
a
few
things:
-
If
you
have
an
open
kitchen
everything
needs
to
be
spotless.
-
You
have
3
cooks
in
your
little
kitchen
and
everyone
of
them
spends
time
on
their
mobile
phone
when
they
have
nothing
to
do
in
the
very
corner
assuming
that
guests
won’t
see
them.
-
They
don’t
wash
their
hands
before
or
after
using
there
phone.
This
is
a
concerning
point
due
to
the
fact
that
you
are
using
raw
chicken
in
your
kitchen
(cross-contamination).
-
I
don’t
want
to
tell
you
how
to
run
your
restaurant
better,
but
one
way
to
improve
your
value
for
money
is
to
reconsider
your
staffing:
you
have
3
cooks
and
2
service
members
employed
in
a
small
size
restaurant
and
they
all
have
time
to
stand
around
or
engage
with
their
phones.
This
indicates
that
you
may
not
need
all
of
them
and
adjustments
would
improve
your
prices,
and
the
quality
of
guests’
experience
and
not
lastly,
avoid
any
potential
hygiene
issues
(as
they
won’t
have
time
for
their
phones).
Good
luck,
mate.
Response
from
the
owner
an
hour
ago
Dear
Brendan,
thank
you
kindly
for
your
detailed
review.
Which
restaurant
do
you
chef
at?
Regards,
Patrick
Hello
Patrick,
Thank
you
for
your
prompt
response.
However,
name
is
not
Brendan.
The
restaurants
are
located
in
Brisbane.
Regards
H.N.I.N
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