Ambience: The front room of an old house. Ten marble topped tables seat maximum of 40. Moderately noisy but amiable atmosphere
Service: Attentive relaxed
Food: I started with the quail dumplings in broth with supposedly truffle flavoured almond foam.
Only luke warm the dumplings were quite nice but the foam, with crisp slivers of almond, was totally gone and the truffle taste awol. Carrot soup with a couple of succulent scallops was thick and tasty with extra texture and taste added by the addition of some bits of prune and wallnuts.The Pedro Jimenez sherry was lost in the mix. Spaghetti with broccoli (which was actually silver beat) and anchovy - usually distinctive but absent today, had been fried in olive oil till it had a crisp crunchy base and then turned out on to the plate. Nicely spiced. I loved it.
Price: You can have a two course lunch for $20 or three course early dinner with a glass of wine and coffee for $30 from a slightly limited menu otherwise about $35 to $45 for two courses.
Comments: Excellent value for a one hat restaurant but a bit ordinary for what I got there. Overall I was disappoined.
Score: Open to review 13.5/20