The resort, in itself, is magnificent but a few tweaks in the kitchen would make it all spectacular. Our dinner, night 1, was just okay. Don ordered a virgin Caesar and I had the Hester Creek Gewurztaminer. Don’s drink was so spicy, he was forced to add water to it.
He ordered the clam bisque and when it came, it was so watery, not thick and creamy at all. This was, by the way, $13.00. I ordered the spinach salad. It had blackberries, a couple of slivers of strawberry, and a couple of raspberries. The spinach was tough and it wasn’t that enjoyable. This, also, was $13.00.
Don’s entrée was Sea Bream and scallop dish. The texture of the fish was, in a bad way, slimy, not cooked through. This “special” was $38.00. I had the chicken Supreme and it was okay. Tis was the evening special for $37.00.
To finish our meal we had a coffee each.
Breakfast on the other hand could use a little help. It is geared the way most Hotels in Europe put up a breakfast…..lots of choices as in cold cuts, crudités, porridge (if you wish), toast, fresh fruit bowl, slices of watermelon, scrambled eggs, pan cooked potatoes that were black with spices and European sausages. It had some ‘sweet’ items as well, but I couldn’t even identify them, but not pleasing to look at.
Day 2 Breakfast was much of the same, but instead of the sausages, there were miniature pancakes, with syrup and what looked like whipped cream. Then when you went to taste it, was sour cream.
The views from this restaurant are spectacular but the kitchen needs help. For the second dinner we went to Predator Ridge and you can read my view on there establishment.
Of course, I would return but I would eat my dinners elsewhere, sorry! The value for what you are presented with don’t match up.