Bearing in mind this is a hotel restaurant, things could be a lot worse. On the other hand, things could be a lot better too. The microscopic menu includes a small selection of reasonably priced pasta dishes plus a handful of ostentatious offerings that the chef handles with varying degrees of success. Duck is of course traditionally served with a sweet sauce, but the combination of saccharine ingredients on our plate left us feeling a little bit queasy, which is a shame because underneath it all there was a very well selected and cooked piece of meat.