On the evening of our reservation we arrived early so that we could sit at the bar and have a drink before dinner and to assess the operation of the “front of the house.” The service at the bar was excellent and we were to learn later during the course of the evening that the overall service throughout the restaurant was first-rate.
While perusing the wine list our server returned to the table and asked if we would like to talk to the Sommelier before ordering our wine and we were not about to turn down the opportunity to seek the opinion of an expert. The Sommelier spoke very knowledgeable about the various wines and he liked the one that we had selected but actually recommended a less expensive wine and we ordered the one that he recommended and it turned out to be an excellent wine.
While we were waiting for our appetizers to be served the server brought each of us an amuse bouche consisting of an absolutely delicious quail scotch egg. At the time I truly thought I could have eaten a dozen of these eggs and walked away happy without even tasting our ordered meals. However, I have to admit that I would have missed out on an exceptional steak.
When the main dishes were brought to the table they looked marvelous. I ordered my steak to be medium-rare and it was cooked to perfection and the seasoning was lip smacking good. Susan said that her fillet was delicious and we both agreed that the salt encrusted fingerling potatoes and the sautéed mushrooms really complimented the beef dishes.