The fried oysters are evenly browned and crisp on the outside and succulent inside. As it was asparagus season on our visit, they were fat and plump and steamed just right to give the dish bite without compromising on texture. The crispy soft shell crabs is also highly recommended. The main courses are evenly distributed with equal emphasis on red meat, poultry, and seafood. The lamb shank is well braised with the flavours penetrating right through.
Dessert changes regularly, so check with the service brigade for what is available for the day.
For a small establishment, the restaurant is well staffed, with attentive, courteous, and unobtrusive waiters. Illustrated Magazine Publishing Co Ltd. All rights reserved. All Rights Reserved.