Our very friendly waiter arrived at the table to take a drinks order and take us through the menu. Swiftly after, a bread basket arrived followed by an amuse bouche - compliments of the chef. The a la carte menu that was presented to us was minimal but in the best way. Every dish made my mouth water so having a two page menu was definitely hard enough to choose from. Finally, we came to a decision starting with the breasola of yellow fin tuna and the wagyu beef tartare. Thinly sliced light pink tuna was presented with mandarin and tomato segments scattered over the top. The tuna was brilliantly tasty but the main highlight was the wagyu tartare. Being a meat fan, steak tartare is always my tipple and this particular dish did not disappoint. Complete with a quail egg on top, the dish was full of flavor, moist in a good way and topped off with a crunchy potato crisp.
For the main event, we dined on a dish from the sea coming in the form of Scottish scallops and a dish from the land - the Australian beef tenderloin. The scallops were good - not the best i have ever had but the clam sauce made the dish slightly more exciting. The tenderloin on the other hand was perfect, displayed on a bed of smooth mash, drizzled in sauce with incredibly soft fois gras grazing on the top. It was obvious to see how fantastic the food was, as there was not a plate with food left on in the house, including ours (which were basically licked clean). It really made a change going to an Italian which didnt just offer up pizza and pasta and it was great how the chef turned normal every day food into exceptional dishes.
