The menu offers a wide variety of mouth-watering starters. We had the baked fresh water prawns with sliced garlic, chilli and spaghetti tossed in its own “jus” accompanied by a grilled hokkaido scallop with apple-cider vinaigrette. We tried also the homemade mushroom soup which is very good. They were all exquisite. The main course consisted of a tenderloin prime australian beef with a truffle reduction, which really thrilled us. It all was followed by a delicious creme brulee and fresh strawberries in a red wine with vanilla ice cream for dessert. The staff are all friendly and very accomodating, the smile on thier faces really evident.Thank you chez papa for the wonderful dinner, definitely to dine again someday.
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