And the food is very hit-and-miss: we loved our steak with brandy and green peppercorns and our ground beef, smokily charred, highly seasoned and flanked by mounds of McDonald's-ish frites; pommes dauphinoises were cakey and addictive. But the gravadlax was too fishy and fleshy - a flabby farmed specimen, insufficiently marinated - and, instead of a mustard and dill vinaigrette, came with a crëme fra"che dressing which tasted, according to my date, like fish-flavoured Milk Of Magnesia.