"Our experience last night celebrating my son’s 18th birthday was turned into an absolutely unforgettable experience through the professional, engaging attention of one particular young man at Galvin at Windows,…. Thomas! Don’t get me wrong, all the staff there were absolutely brilliant, but in my opinion Thomas went above and beyond with his friendly, professional approach and later by taking us out into the kitchen to see where the magic happens. Somebody give this gentleman a promotion! Our initial greeting by the three ladies out front was lovely. Unfortunately I did not find out the name of a senior staff member that also went above and beyond to help try and accommodate this Australian’s unusual drink request, because he too deserves acknowledgment and accolades. Now for the meal. Presentation was absolutely on point with very complimentary and subtle flavour combinations that were a joy to experience. The crab entree was delicate and flavoursome, but its adornment of edible flowers in a perfectly baked light shell almost had you hesitate in ruining this artwork with a fork. My asparagus entree was prepared meticulously. Absolutely loved this dish. The combination of perfectly cooked asparagus with coddled egg and King Peter ham and whatever they put into the deliciously light sauce, which was applied in exactly the right quantity, can not be understated. The artichoke soup with Gruyère brioche and truffles was enjoyed by my 18yo son. Rich, smooth and creamy,… not over powering. Congratulations on a job well done to whomever was responsible for preparing this dish. My main course was the Sea Bass with hot sour prawn liquor. Yum! Yum! Yum! I recommend this be accompanied with a side of their delicious spring greens with a chilli sesame dressing. My only complaint here is that this was so good that I wished I had room to accommodate another serving. My wife had the salt baked celeriac, hen of the woods with a roasted yeast sauce. I must admit this dish was amazing but had us laughing when we discovered fowl play. The secret to this dish is that there is no fowl! The hen of the woods is a delicate, delicious mushroom. Compliments to the Chef and all his staff for putting together such a well planned and perfectly executed gastronomical adventure. Also thank you Chef for being so friendly and accommodating in allowing Thomas to bring us through to see you all working your magic, whilst never skipping a beat in such a busy, high pressure, exacting environment. It was an experience that none of us will every forget. I think you might’ve set my 10 year old on a career path! Before I forget, the genius of such a quality establishment accommodating children with a seperate menu cannot be ignored. Well done. Everything was completely in line with expectations of a quality establishment of this caliber,…. but Thomas sprinkled just that little added extra bit of star dust over our evening. Thank you Thomas. We wish you all the very best success in wherever life leads you."
