Chesa Swiss

The restaurant is obviously quite fancy, and it's inside what seems to have once been a house. The seafood platter was very well done - it included prawn, scallop, mussel and seer; our favourites were the juicy prawns and the scallops. The lamb chop was tender and tasty and was complemented by soft strips of potato and tangy dip. The portions were, however, small. For desserts we had the Romanoff and Chocolate Souffle.The Romanoff is a very tall glass topped with the creamiest vanilla we've had anywhere, and from top to bottom it's loaded with slices of fresh delicious strawberry - totally worth the price and the visit. Chesa Swiss makes their own ice cream, so theirs tastes far from average - it's softer and creamier. The chocolate souffle is warm - you break into the fluffy warm top into hot creamy chocolate cake - this with the cool chocolate ice cream is nothing short of epic. They're surprisingly much more generous with dessert portions than the mains !

Tried the lamb rack and the steak with smoked salmon dish as a starter. Cooked to perfection! Brilliant service. Can improve on the ambience and decor. Seemed slightly all over the place..