SER­VICE:

Central Otago Mirror - - FOOD FOR THOUGHT -

The wait­ress, and co-owner, Em­i­lie was wel­com­ing, down-to-earth, and happy to ex­plain in de­tail what some of the dishes were, giv­ing the place a re­lax­ing, un­pre­ten­tious vibe with a shot of ex­otic and French flair. She de­liv­ered an au­then­tic French ex­pe­ri­ence and I left feel­ing like I had en­joyed a taste of Europe on my doorstep.

Part of good ser­vice is pro­vid­ing good in­for­ma­tion to po­ten­tial cus­tomers. They ex­celled at this at the venue, but just as im­por­tantly I think they are re­ally set­ting the bar with online in­for­ma­tion. Their Face­book page is colour­ful, de­scrip­tive and invit­ing, with pic­tures of dishes. Their web­site is also pro­fes­sional, pol­ished and in­for­ma­tive.

JO MCKEN­ZIE-MCLEAN

Shaky Bridge French Bistro’s Duck Leg Con­fit, served with sauteed po­ta­toes and a bun­dle of green beans.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.