Begin your meal with thick, subtly flavoured chicken broth or a tomato-basil soup. Slices of Baker’s Street baguette topped with fat pieces of sun-dried tomatoes and herbs make a pleasing bruschetta. Munching on a fritto misto seafood platter of batter-fried calamari, fish and prawn, we wait for our entrees. To go with the meal is a lime mint cooler and piña colada heavy on the coconut cream.
Here’s where you ought to come back for, the stroganoff: tender beef/chicken and crisp vegetables in white sauce are served on a bed of herbed rice; it is the highlight of the savoury dishes. Steak done to order is served with gravy and creamy mashed potatoes.
Vegetarians have little to choose from on the menu, but what you will get is tasty: three-cheese pasta with green olives and vegetable au gratin topped with a crust of panko crumbs, cheese and herbs with peppercorns. The vegetable stroganoff is chockfull of zucchini, bell peppers and cheese.