Telefon: +441207235555
Adresse: Beamish Burn Road, Stanley, United Kingdom
Stadt: Stanley
Gerichte: 35
Bewertungen: 4
Webseite: http://www.southcausey.co.uk/
"After enjoying a lovely meal there in the past, we were disappointed with our experience this time. The garlic mushrooms were overly greasy, the chips were cold, the scampi was tough, and the gammon was quite dry. We had looked at the online menu and planned to order the lamb, but when we inquired about it, we found out it was unavailable."
Speisekarte - 35 Optionen
Alle Preise sind Schätzungen.
Affogato
Ein klassisch italienisches Dessert, bei dem heißer Espresso über eiskaltes Vanilleeis gegossen wird.
Knoblauchbutter
Knoblauchbutter: Cremig und würzig, perfekt zum Dippen oder als Beilage zu Brot.
User
I really enjoyed my meal, although the banana cake was a bit disappointing as it lacked cream and felt rather bland. The music was quite loud, making it difficult to hear and talk to each other. I thoroughly enjoyed my main course and the gin, but I was let down by the dessert.
Adresse
Bewertungen
User
I really enjoyed my meal overall, but the banana cake was missing the cream and felt a bit dull. The music was quite loud, especially if you were seated under a speaker, which made it difficult to have a conversation. I loved my main course and the gin, but I was let down by the dessert.
User
After enjoying a nice meal there previously, we were disappointed with our experience this time. The garlic mushrooms were overly greasy, the chips were cold and hard, and the gammon was extremely dry. We had checked the menu online and were looking forward to ordering the lamb, but when we asked for it, they hadn't prepared it.
JaniceO
After enjoying a lovely meal there in the past, we were disappointed with our experience this time. The garlic mushrooms were overly greasy, the chips were cold, the scampi was tough, and the gammon was quite dry. We had looked at the online menu and planned to order the lamb, but when we inquired about it, we found out it was unavailable.
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