Main items from the lunch/dinner menu are rotated each fortnight. The serve ups today are from a guest chef. While tasty - the duck with curiously short basmati rice laden with fragrant cumin a la briyani and nuts and raisin - the food portions were little. A peek at the next table shows a small little jar of onion soup.
And the pies! Banana toffee and Lemon meringue. The banana one was the winner for us.
