Personally I found the service a bit robotic and pretentious. For me I prefer to be served by someone more original, engaging and passionate instead of sounding like they're worked at the place for far too long. Furthermore, the waiter who introduced himself (wont mention names here) as our waiter for the evening was apparently too busy to take our order, and 10 minutes after we'd already put our menus down, some other guy (whom I assume was new) came to our table and I could not believe "Sir what you want?" was what to be expected in such a seemingly professional environment. Overall, food was presented beautifully, the wagyu bresaola was to DIE FOR. However, my angus tenderloin was a bit of a let down. No biggie, the delicious dessert made up for it :) One thing though, the amuse bouche, pre-dessert, and complimentary candy floss made it very hard to enjoy a 3 course meal because of how filling everything was.Obviously the view was great and all that, but at end of the day for a restaurant the food needs to taste as good as, if not better than, it looks. And more importantly having a human side to the service would have made this dinner much better than what I experienced. In saying all that , I would still come back to give it another chance because it's a gorgeous place to celebrate a special occasion.
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