"The cocktail bar at Obsidian was vibrant and busy which was a nice start to the evening. Moving into the restaurant, the tables in the centre surprisingly had a more intimate feel, with their subdued lighting, than the booth where we sat, as the light over the table was bright and gave a stark feel. The Wood Pigeon starter was described as leg and breast, the leg was overcooked, too crispy and inedible however the breast was well cooked with a deep gamey flavour. Sadly the accompanying sauce/puree was over salty. The Pan Fried Feta Greek Salad was presented well and tasty. I had a glass of Merlot which was much the same as any standard restaurant. 2 glasses would be the equivalent to how much the bottle should cost at a bistro. My girlfriend ordered the Cheshire Ribeye medium and there was no problem with the food however she did have to ask the waitress to supply a steak knife! In a standard bistro if you order steak the knife is placed with the other cutlery in preparation. We perhaps would have been happier if the waitress had asked if the meal was OK. A plate had a chip in it, which I would have thought would have been checked before service in a 'fine dining' restaurant. It perhaps sounds trivial, but it's the attention to detail that's supposed to separate the outstanding from the ordinary dining experience." ~ Alan Blackshaw, Rochdale ~ NEW MEMBER (24/1/11 ~ visited on a Saturday evening) |
"Our review coming soon." ~ restaurants of manchester 24/1/11 (visited on a thursday lunchtime)