Mia S.
The green peppercorn sauce with the juicy, medium-cooked rump steak was a highlight when I came back for my second visit. It came with a fresh salad of lettuce, tomato, and cucumber, plus a special mashed potato and crisp-outside, soft-inside croquettes. The first time, I had the ribeye, which was the best in town for me, cooked medium without needing to ask. It was juicy, with smoky zucchini, fried baby potatoes with a very different texture from regular potatoes, and a distinctive sauce with a hint of tomato.
