Price: Slightly High
Well priced, high quality, tasty, good food.
The Cured Salmon was probably the thickest slice of cured meat we've encountered to date, being cured it ended up tasting a bit salty after halfway.
Mains were both very good.
Desserts - the ananas ravioli was refreshing but still satisfying. Snickers 2012 used a number of techniques but tasted so much like Snickers one wonders if it was worth all the effort.
It's situated on top of the Lowenbrau so if the polka band is playing downstairs you can hear and feel it...
Note: We ate under the reign of original Head Chef (Jerome Lagarde) who had an impressive pedigree (not that we had eaten at Sens & Bund) and truthfully his reputation was what "tipped the bucket" in our decision process to eat there. Since eating there and writing this Antiblog we've learnt that as of November 21 2012 James Privett (formally at The Cut - another Argyle venture, Light Brigade and Bistro CBD) has taken over as Head Chef. Suspicious?