gium

8.8 Highly Recommended

Food  9      Ambience  8      Service  9      Value  9     

Nice evening. Have their Swiss Fondue Chinoise specialty with friends and definitely recommend it. This is good fun and tasty and you finish full for just $42 per head. Basically, the fondue chinoise is a buffet (you still have a la carte though). You start with some salad (nothing special but you need it to help you digest) and then they bring 2 hot pots full of broth.

On the buffet you will find pieces of raw fish and seafood and meats and a good mix of sauces. Now the fun, is you'll have to cook everything on your table by poaching your food and enjoying that with the sauces. Sharing the pots, my friends and I had a good fun.

Service was great too with a warm and friendly staff. The wine list was reasonable (mainly Australian et NZ, with a big range of Sparkling wine). Only bad point, the entrance is kind of hidden in Market street and then have to go to level 8 and then find your way in the lobby until the restaurant. But no big deal.

May 29, 2009

8.8 Highly Recommended

Food  9      Ambience  8      Service  9      Value  9     

Nice evening. Have their Swiss Fondue Chinoise specialty with friends and definitely recommend it. This is good fun and tasty and you finish full for just $42 per head. Basically, the fondue chinoise is a buffet (you still have a la carte though). You start with some salad (nothing special but you need it to help you digest) and then they bring 2 hot pots full of broth.

On the buffet you will find pieces of raw fish and seafood and meats and a good mix of sauces. Now the fun, is you'll have to cook everything on your table by poaching your food and enjoying that with the sauces. Sharing the pots, my friends and I had a good fun.

Service was great too with a warm and friendly staff. The wine list was reasonable (mainly Australian et NZ, with a big range of Sparkling wine). Only bad point, the entrance is kind of hidden in Market street and then have to go to level 8 and then find your way in the lobby until the restaurant. But no big deal.

May 29, 2009