3/5 L 11 months ago on Google
Individual
components
of
the
experience
range
between
3/10
and
10/10,
so
I
took
the
average
grade.
It'd
wager
some
people
in
the
kitchen
were
new
on
the
job
and
worked
without
supervision.
We
ordered
appetizers
and
main
course
dishes
and
all
of
it
was
served
together,
instead
of
appetizers
being
served
first
and
main
course
after
we
finish
appetizers.
This
is
already
bad,
because
we
ate
our
fill
with
main
dishes
and
then
had
to
move
on
to
appetizers,
which
were
horrendous.
Knowing
what
they
taste
like
I
wouldn't
eat
them
again
unless
I
was
starving.
Beef
tartar(4/10)
is
made
with
minced
meat
(should
be
chopped).
This
resulted
in
the
dish
feeling
fatty
and
looking
like
stuff
you
see
in
baby's
diaper
(glossy,
wet,
messy).
To
taste
it
just
had
an
nasty
texture.
Texture
is
one
of
tartar's
defining
features.
The
stuff
they
serve
with
the
tarter
fit
the
flavor,
however
there's
too
much
of
it.
If
mixed
in,
it
feels
too
salty
and
spicy,
which
means
to
properly
enjoy
this
(ignoring
the
texture),
you
have
to
eat
them
separately
or
know
how
much
to
mix
in.
I
think
the
tartar
COULD
be
fine
(7/10)
if
they
chopped
the
beef
and
adjusted
the
garnish
proportions,
so
I
can
mix
it
without
ruining
the
dish.
Even
then
it
would
only
reach
the
standard
level.
Salmon
Tartar(3/10)
is
another
disaster
as
it
was
made
of
partially
cooked
salmon.
Salmon
was
nicely
chopped,
however
it
had
whitened
corners.
I
didn't
pay
much
attention
until
I
tasted
it.
Judging
by
looks
and
taste,
I
would
guess
they
kept
the
chopped
salmon
in
warm
water.
It
only
has
mild
fish
flavor
(no
salt
or
spices).
It
tasted
like
undercooked
salmon
steak
and
not
tartar.
Nothing
in
the
dish
mitigated
that.
Main
dishes
were
all
amazing.
Grilled
Tuna(10/10)
steak
was
cooked
to
perfection.
It
was
drier
and
smoky
on
the
outside,
juicy
on
the
inside.
It
was
served
with
herb
and
mayo
sauce,
which
wasn't
necessary,
but
served
as
a
great
supplement.
Garnish
included
a
bunch
of
grill-cooked
vegies
and
a
potato
medal,
which
is
different
to
potato
dishes
I've
tried
before,
but
didn't
impress
(it
was
fine).
Beef
cheek
(9/10)
was
cooked
great,
however,
it
did
not
stand
out
among
other
places
I
tried
this
dish
in.
One
thing
that
held
this
one
back
is
a
lack
of
suitable
garnish.
It
is
a
standard
version
of
this
dish
and
as
such
it
has
gentle
flavor.
It
was
served
with
other
fairly
mild
flavored
sides,
such
as
potato
medal,
beetroot
and
pesto
sauce.
Only
one
dessert
attracted
my
attention
and
it
was
close
to
perfect.
Panna
Cotta
with
grapefruit
sauce
(9.5/10).
I
personally
loved
the
combination,
as
gentle
flavor
of
the
base
desert
do
wonders
in
contrast
with
sweet
and
sour
grapefruit
sauce
that
ends
on
bitterness.
It
is
served
in
dessert
glass
with
a
layer
of
Grapefruit
sauce
covering
covering
the
dessert
and
some
chopped
fruits/berries
placed
on
top.
With
that
said,
there
is
1
problem
with
this
desert
and
that
is
uneven
coating.
Anywhere
where
there's
too
much
sauce
the
sweetness
and
sourness
burns.
For
that
reason
I
recommend
to
explicitly
ASK
FOR
A
THIN
LAYER
OF
SAUCE
or
just
scrape
some
off
to
the
side.
I
also
got
a
Tequila
Sunrise
cocktail,
which
was
refreshing.
I'd
give
it
8/10.
The
few
point
it
lacks
to
reach
10
were
more
of
a
personal
preference
than
an
issue
with
preparation.
It
just
tastes
too
similar
to
many
other
juice-based
cocktails.
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