Andrew V.

0 of 2 people found the following review helpful

4.3 Below Average

Food  4      Ambience  7      Service  3      Value  3     

Disappointing evening overall. Although my partner and I were warmly welcomed with this cosy local restaurant on arrival and the ambience was pleasant, poor service and a long delay with our meals led to a disappointing night. Scallops and zucchini flowers were tasty but the beef was flooded with red wine jus which was overpowering and looked like an RSL steak and gravy, not worth the $35 price tag. Won't be going back.

Response from Management:
We had to respond to this review. 
We believe that giving us a 4 for food is unfair given your own comments : "... Scallops and zucchini flowers were tasty ...", not to mention the fact that we do not know how you rated your mains. Silence explains a lot! 
Then, you have given us a 3 for service. Unfair. According, again to your own comments :"...my partner and I were warmly welcomed to this cosy local restaurant on arrival...". This is part of our service. What was exactly that you did not like about our service? 
Then, you have given us 3 for value. Sorry but you do not know how much time is spent on, let's just say, the main 3 components of our Black Angus eye fillet. The 3 components are : eye fillet, potato dauphinoise and red wine jus (please do not compare it with gravy, ever). 
The red wine jus is made with stock that takes at least one day to be produced. 
We use for every eyght portions two bottles of red wine 750ml. Just the fact that you have to spend hours and hours on your feet to do the stock and then the jus, and then the potato dauphinoise, which are sliced, and then each slice is placed in layers and brushed with the cheese mixture and then baked. 
Then there is the eye fillet, which is trimmed, rolled and is only cooked when you order, and is cooked to your liking. 
We know that there is a lot of value in that. More than the "$35 price tag". 
And also as those ingredients are cooked separately, and plated at the last moment, none of the ingredients will overpower each other. 
Each ingredient has its particular flavour and this is what is great about our dishes. 


We have also given you the best table in the restaurant (service), and you have booked late on Saturday, arrived last and left first. 



Management 

Restaurant Thirteen

Feb 07, 2012

8 Recommended

Food  7      Ambience  7      Service  9      Value  9     

I have been more than 6 times since this place (helpfully around the corner) opened a few months ago. Food is very well priced and the service is warm and welcoming. Don't be put off if there aren't too many people dining, I suppose its not on the main strip and is fairly new.

Feb 07, 2012

0 of 2 people found the following review helpful

4.3 Below Average

Food  4      Ambience  7      Service  3      Value  3     

Disappointing evening overall. Although my partner and I were warmly welcomed with this cosy local restaurant on arrival and the ambience was pleasant, poor service and a long delay with our meals led to a disappointing night. Scallops and zucchini flowers were tasty but the beef was flooded with red wine jus which was overpowering and looked like an RSL steak and gravy, not worth the $35 price tag. Won't be going back.

Response from Management:
We had to respond to this review. 
We believe that giving us a 4 for food is unfair given your own comments : "... Scallops and zucchini flowers were tasty ...", not to mention the fact that we do not know how you rated your mains. Silence explains a lot! 
Then, you have given us a 3 for service. Unfair. According, again to your own comments :"...my partner and I were warmly welcomed to this cosy local restaurant on arrival...". This is part of our service. What was exactly that you did not like about our service? 
Then, you have given us 3 for value. Sorry but you do not know how much time is spent on, let's just say, the main 3 components of our Black Angus eye fillet. The 3 components are : eye fillet, potato dauphinoise and red wine jus (please do not compare it with gravy, ever). 
The red wine jus is made with stock that takes at least one day to be produced. 
We use for every eyght portions two bottles of red wine 750ml. Just the fact that you have to spend hours and hours on your feet to do the stock and then the jus, and then the potato dauphinoise, which are sliced, and then each slice is placed in layers and brushed with the cheese mixture and then baked. 
Then there is the eye fillet, which is trimmed, rolled and is only cooked when you order, and is cooked to your liking. 
We know that there is a lot of value in that. More than the "$35 price tag". 
And also as those ingredients are cooked separately, and plated at the last moment, none of the ingredients will overpower each other. 
Each ingredient has its particular flavour and this is what is great about our dishes. 


We have also given you the best table in the restaurant (service), and you have booked late on Saturday, arrived last and left first. 



Management 

Restaurant Thirteen

Feb 07, 2012

8 Recommended

Food  7      Ambience  7      Service  9      Value  9     

I have been more than 6 times since this place (helpfully around the corner) opened a few months ago. Food is very well priced and the service is warm and welcoming. Don't be put off if there aren't too many people dining, I suppose its not on the main strip and is fairly new.

Feb 07, 2012