Eleonore's Chateau Yering

For the main course, we had a succulent duck that was infused with a delicious aroma, as well as a beautifully presented John Dory garnished with caviar beurre blanc that tasted fresh from the sea. Finally, the desserts were a refreshing celestial creation and a pear, both of which were delightful and provided a perfect ending to our meal.

The three-tiered stand included: 1. savory meat pie, 2. pumpkin arancini, 3. egg salad sandwich, 4. cucumber sandwich, 5. scones with jam and cream, 6. choux pastry filled with strawberry cream, 7. mango macaroon, 8. salted caramel hazelnut cake, and 9. pavlova.

What a stunning venue in an amazing location! The scallops were enticing, featuring intriguing flavors and beautifully presented. The prawn dish was decent, but the tempura batter was a bit soggy, and the sauce tasted like bottled tomato sauce. The veal dish was somewhat tough, although the flavors were pleasant. The pigeon, however, was excellent, and the presentation of all the dishes was impeccable. Unfortunately, the table service left much to be desired; water wasn't refilled, and there were long waits between wine refills. We had higher expectations for a restaurant of this caliber. The decor is lovely, and the overall ambiance is wonderful. The cocktails are quite good, but overall, the meal was a disappointment.

Terrible service! told us that they did not reset the tables once they were used, so we could not sit at the empty table by windows and had to sit in the middle of the room. we wanted to share a three-time meal, as we were very full of a huge lunch in the yering station, but they told us we couldn't share. eat that we lack taste.

Stayed in-house and was excited to eat here. Having held a hat for some time expected to have a great time. Sadly my experience was below par. Food was just ok. Duck entree poor. Lamb main good but disappointing. Creme brûlée average. Wine list poor with a strange lean towards Chardonnay and not a lot else. Most of the staff were new and had no clue. Saving grace was the manager (possibly sommelier) who had great knowledge of the list and provided some great alternatives. She was the reason to be there. So much potential but lost along the way.