The restaurant did not phone to confirm booking as it says. When we did call them, they confirmed but disappointed by rejecting our wish to bring our own pre-prandial champagne, even though we offered to pay corkage.
The menu was far more limited than displayed online, As far as main courses go, this is an upmarket steakhouse, with one or two standards thrown in (Barbary duck, sea bass,
Free Range Chicken Breast) -nothing that would require the attention of a really, really good chef.
There was no trio of lobster, Loch Creran oysters, scallops (although they were not displayed in the specimen menu) or prawn other than "cocktail"
In mains ther was no osso bucco, grilled Halibut Fillet, Roast Loin of Wild Boar or Roast Chump of Scotch Lamb.
Both the steamed mussells and Stornoway black pudding with corned beef hash, topped with a poached egg, that WERE taken as starters were fine.
In mains, the barbary duck and sea bass were praised. The steaks, reluctantly chosen by diners who were looking for something that might display a chef's skills, were very fine beef, both ribeye and fillet.
All three of those who took dessert praised them.
The house wines were of a good standard. The ambience good -a long modern dining room overlooking GOMA with some period features visible to the discerning eye.
Once things got going, the service was attentive without being intrusive.
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Thomas McLaughlin - 01/10/2010