Came here for a romantic soiree with the fella, have never tried it out before and have always wanted to. Booked a table in advance online - easy as pie. Our booking was for 8.30 on a Friday, but when we arrived it really was not busy at all. Now this doesn't necessarily mean that it isn't a good place to come and eat, there are HUGE road works going on in Frideswide Square by the station in Oxford, making it quite difficult to a) see the restaurant and b) access it. However, I was expecting a bit more of an atmosphere, it's a great space and cool old building but it was lacking the Friday night buzz you want from an evening meal out.
The waiting staff were terrific tho, top marks! Super friendly and didn't even need to write our orders down - really made you smile speaking to them. We enjoyed a bottle of house white which was a new one for their menu, and it was good. The menu was really enticing, and I feel perhaps a little too nice sounding for what actually arrived. Don't get me wrong, I enjoyed my meal, but it sounded more exciting than it was. I also felt the presentation could have been a little better, for our mains, they came on these curved upwards oval plates, which made cutting food quite difficult because the plates kept tipping and sending our food everywhere! I can't fault the food, it wasn't incredible-gottatelleveryonehowgooditwas-food but it was tasty nonetheless. I had the caprese salad to start (but to be fair you can't really get mozzarella and tomato wrong), and he got the pork pie slice. We both opted for burgers, veggie for me, beef for him. Tasty but not spectacular, and came with an absolutely ginourmous portion of chips!
I can however, highly praise them for their condiment selection, they had everything even brown sauce! - Surprisingly hard to come by in restaurants I have found!
I like this place, it was a shame the atmosphere wasn't a bit more exciting, as it could have made an average meal a good meal. We still had a lovely evening, but I probably won't rush back here if I'm honest. read more