Oyinbo chef, Manu Feildel, don carry im French magic enter di old Sydney pub weh dem pipo dey call Red Lion. Gist be say, di place don dey since 196 years ago, but na Laundy Hotels come decide say e need beta makeover. Na dia Manu enter di show, unto say im be long time paddy with di chief chef for Laundy group, Jamie Gannon.
For di Bistro Red Lion, Manu dey yan say make di food dey beta pass wetin you fit chop for house, but e no wan too good anyhow. E sweet Manu for belle, as im even dey take selfie with pipo for di buka. Some people dey compare di place with dat restaurant for Disney World weh Ratatouille dey.
For di buka, dem get fine tarte tatin weh dem crown with creme fraiche, and scallops wey dem grill under Cafe de Paris butter. But some yab dey say di way dem dey season di salad of leek and truffle, e be like say e no get salt. Di bistro na fine place with soft light, flowers, and fine artistic works like di ones weh Provence fans dey buy when dem travel go Berry.
But no be every food get kudos. For some pipo, di French onion soup no even beefy like say na winter make dem cook am. Butter lettuce dey one time drown for dressing, another time e need more acid. As people dey complain, dem sef sabi say di hospitality industry dey face plenty wahala, ranging from staff shortage to increase for maintenance cost. But make dem no forget say Laundy Hotels get more than 40 pubs full of pokies. Dem go dey alright.
