Ambiance: 6.5 / 10 It's the bane of a Pub trying to be a restaurant, hard to separate the aura of the front bar but, Vardon seems to have made a small leap. The Champagne recluse upstairs is oolala for us girls though. Very civilised, darlings and frequented by charming and cultured Gents with manners, would you believe!
Winelist: 8.5 / 10 You'll notice a few that you'll see in the Coles and Woolies bottlos and lots you won't. Whoever put this list together knows his/her stuff.
Service: 8 / 10 Apart from feeling like we were in a James Bond film (all the staff have those curly wire thingies going to and in their ears. I was waiting for them to talk into their watches as well) these people are skilled, polite and empathic. Apart from being a little nervous, it was early days after the opening, they all have either Michelin skill or have been exceptionally trained by a master. (I know who he is by the way).
Cuisine: 7 / 10 I'm the harshest on this section so, a 7 is up there. You see, in my opinion, everything and I mean everything adds up to how you perceive the dish. If things are going wrong you'll find fault in just about everything, if things are going right then you'll be a happy little vegemite. The best way to overcome my previous thought about a Pub trying to be a Restaurant is to poach the head chef from perhaps the best fine dining Italian Restaurant in Adelaide. (I know who this is too by the way). Need I say more? I'll run out of adjectives too, suffice to say, it's a Restaurant and not a Pub!!
Value for what you get: 8.5 / 10 It's not cheap but it's not right up there. It's the old saying "you don't mind paying if it's worth it". And it's worth it.
The deal maker or breaker; would I go back? ASAP
38.5 out of 50
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