Seasons.Casamia

What's not to like?

I liked this restaurant and the service was excellent, but the privilege of the chef's table doesn't come cheap, but I suppose we didn't exactly skimp on drinks. Four of us were at the bench/pass on bar stools so it is geared for those who want to watch staff and interact with one of the chefs. One brother was tasked with serving us and describing the dishes/processes which was great for me because I am so interested in food per se, but the disadvantage was that the four of us couldn't converse easily being seated in a line. Therefore, I wouldn't opt for the chef's table again purely for this reason, but I'd definitely re-visit. The kitchen was run in a calm atmosphere and with military precision. Saturday evening was full to capacity so the buzz and the fresh decor suited me, not to mention the spotless kitchen, at least the section in view. The lamb was a slight let down (fatty and slightly chewy – a little unwanted surprise) and perhaps not served quite warm enough. The John Dory with cider and greens was good but not ideal for my palate. But to put into perspective, enjoyment level has to be praised and there were a couple of foodie moments to note. Apart from the outstanding goats cheese beetroot tartlets with wafer thin, crisp base which we all adored, the dishes that won the day for me unusually were both sweet, one of which was carrot and thyme – different, not too sweet kind of cake-like and moreish, followed by blood orange which gave a rush of orange fragrance, was delicate in texture, and ooh…