This restaurant is full of pastoral style and serves unique modern cuisine. Popular dishes include vanilla Australian lamb chops and seared Dungeness crab. You can eat at the Italian-style bar indoors or on the outdoor terrace with sea breeze. There are small fire pots to add to the atmosphere, and rosemary and lavender fragrances are everywhere.

The decoration is a bit stylish, not luxurious and a bit simple and beautiful, and the service is also a normal state of law. I like the taste better, such as beef outside the tender, the taste is just right, pizza is a personal favorite preference, desserts are not so love, there is a meat platter suitable for many people, each dish is not small, if there are few people, I am still worried about not ordering, one person is enough.

The table is covered with roses, romantic and sentimental. The waiter is polite and answers all questions. Order a cocktail and start to sway this moving night.

The bread before the meal has a thick crust, but the embryo is unexpectedly soft. Spread a little butter and it is full of mellow fragrance.

Caramel foie gras pudding, break the thin sugar coating, and the dense foie gras will pour out and spread on the bread, allowing each other to penetrate each other. It is rich and smooth in the mouth, and you can&#39;t forget to lick your fingers.

The signature tomato tower, the cherry tomato is cut in half to reveal a translucent body, with cheese in the middle and puff pastry at the bottom. It tastes sour and sweet and appetizing, more like eating a dessert.

French fried fish balls, four pieces in a group, the fish meat is soft and elastic, so tender that it doesn&#39;t need to be chewed, and it is delicious and moist.

Wellington steak, the best of classic steaks, the best of Kung Fu dishes, a huge sphere placed on a European tray, the grid texture is shiny, and it smells delicious after being cut, the Australian beef is tender and juicy, the fat foie gras melts in your mouth, and the mushroom sauce between the meat and the skin is fragrant, and finally drizzled with truffle butter, accompanied by golden and crispy puff pastry, every bite is a pleasure, and the 40-minute wait is worth it.

Chocolate souffl&eacute;, the most difficult dessert to make in the dessert world, is a feast for the mouth once it is formed. The chocolate is rich, and the souffl&eacute; is fluffy like air, turning into a shadow.

Chaikhana Samarkand

Reviews of Chaikhana Samarkand