Braved the dark side of the Southside, to see some friends performing here on the Sunday evening.
Given they were performing 6-8pm, gave us the opportunity of trying somewhere new to eat. Booked a table in advance just to be on the safe side.
Arrived early, but young lass came and took us over to our table just before 6pm and broke the sad news that the scallops had run out, along with a few main dishes.
Wanted to save myself for dessert, so stuck with roast chicken and Fiona roast pork belly. Also ordered a side of honey roasted root vegetables.
Took a while for food to arrive, around 30 minutes. Chicken was really nice as was the pork, if not slightly over fatty in parts. Root vegetables were a disappointment, as they were not root vegetables. Red/green peppers with aubergines and red onions... Waitress said they just use what they have left, which means - it's not root vegetables. Fiona's mash potato was mixed in with the black pudding, which meant she couldn't eat it.
Again, we find this a lot in restaurants, the obligatory florets of cauliflower, that is bland and tasteless as an accompaniment. Was left pretty dissatisfied. Girl came back after 5 minutes and said the manager agreed the root vegetables were not that & took them off the bill.
Waited ages to be asked for desserts, so I popped over to speak to my friends in their performance break & the menus arrived in this time.
Took another 25 minutes for a lemon tart and bread and butter pudding to arrive. Tasted lovely, if only the tart could have done with more lemon topping to balance the amount of pastry.
So, that was nearly 2 hours we were there & just about managed to get 2 courses of food in that time. That isn't really good enough and the value not that good. £15 for the pork and £10 for the chicken. £38 in total (no drinks as I got them from bar earlier).
Far better eateries for this price, but I know they do 2 courses for £10 in the week. That would be a better deal & more reflective of the standard. The service of bar staff was very friendly and the waiting staff equally so. Just needs a strong front of house manager to visibly keep things running more smoothly.
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