"I tried this restaurant 2 days in succession, once on my own and once with a guest. In terms of the environment, the restaurant has a nice feel, open plan kitchen and good bar area, major issue is the tables are too close together. The food is very accomplished. The carpaccio of beef was slightly underflavoured, so perhaps an air dried bresola may be a better option, this dish needs the best parmesan, rocket and olive all, all which could be improved to make this dish great, albeit probably have to increase the price. Squid rings and aubergine starters were also good. Main highlights were the rib-eye which was buttery and succulent with great flavour, and slightly better on the first night. The truffle pasta was also good, but needed the additional of parmesan to bring it to life. The chocolate puddings desert is great. A nice wine list with an excellent Barolo, available by the glass. Service is very good, attentive, friendly and knowledgable."
