Tom Maher
02/02/2023
The wait staff were lovely, they just need to be taught properly,for example you don't ask someone who's having the fish and who's having the pork, they should know that by the way the docket is written when they take the order. Three or four chefs in the kitchen,and they can't make "CRISPY BATTER" for the very small serve of BARRAMUNDI,ENTREE SIZE, MASQUERADING as a main,$42. When food businesses are going under, don't put less on the plate put more, because if you don't,you will most certainly go under, NICE DECOR,but you can't eat it. There,probably waiting for someone to purchase the place,so don't really care.Old fashion desserts on menu overpriced.The chefs don't care there getting paid,got to go, so frustrating , by. PS ?? ENTER AT OWN RISK.