Price: OK (but usually would be "slightly high" or "high")
Score: 7.5/10 (based on this "winter feasting menu"), 7/10 for not having Bombe Alaska
Thought we'd save you from large grainy photos for once (unless you click on the photo...)
This winter menu thing is recommended, an entrée for each person off a reduced list of entrées plus a share plate as the main for 2. Basically it works out to be a free entrée and at $20+ per entrée that's a saving we'll gladly take. The descriptions on the menu are probably hyped a little because it tasted more straightforward than it sounded but food itself was tasty and well cooked.
We had 5 people (one ordered Risotto of acquerello carnaroli, baby peas in the pod, new season broad beans, goats curd as the main - it was ok, didn't bother with a photo imagine white rice with green peas in a bowl). A share plate for 2 is probably enough for 3 people if you have entrée and dessert too.
Lamb wasn't as soft as the 6 hours suggested...unless it was 6 hours on a slightly too high heat.
Beef ribs were very soft and tasty.
We wanted the Bombe Alaska but they apparently sold out during lunch and didn't have time to make more. There were audible gasps and someone almost flipped the table. We were thinking to get in the kitchen to make one ourselves but thought the better of it since we'd probably get in the way.
Mango soufflé was good, the ice cream a bit too soft (reminding us of West Coast USA weird ice cream)
Valrhona "soft centred chocolate pudding" (a.k.a. fondant) tasted the same as every other Valrhona fondant but it is small.
Warning (if you've never had beef ribs): beef ribs are fatty so if you don't like fatty meats then stay away. If you do like fatty meats then worth getting.
Check out our second visit with guest Chef Guillaume Zika