Restaurantes en Tendring

A friendly greeting and shown to our table with the menu and a detailed description of the food and wine. There is a pleasant buzz of guests enjoying themselves and the evening begins. The food was excellent with special mention to the steak tartar and the lobster. The wine, a recommendation, was superb. The staff were efficient and friendly with all the tables being well served. This is restaurant on top of it's game.

I ordered a range of Dim Sum. The Chiu Chow Fun Guo has a very nice thin chewy (which Chinese like) skin/ pastry with plenty of minced meat but the usual few crunchy peanuts were missing ! Personally, I am not keen on the "spicy pickled vegetable" (Char Choi) which dominated the entire taste. The Chicken Claws were "fleshy" and came in a well proportioned sauce. The Savoury Meat Croquette and Taro Croquette and Squid Rings were crispy but amazingly "grease free" !! Even if one was to put an absorbent kitchen towel round them, I do not think one could find any grease !! All the Dim Sum items were as good as one will find in London China Town EXCEPT three items - Siu Mai, Beef Cheung Fun, Vietnamese Spring Rolls. It would be wrong to say these three items "were as good as in London China Town". As someone who was moulded to appreciate Dim Sum (from infant) every Sunday lunch, I will say the Banquet's Siu Mai, Beef Cheung Fun and Vietnamese Spring Rolls stand side by side with the best Dim Sum Restaurants in Hong Kong. I do not think I can hand out a more emphatic accolade !! The Siu Mai has a good proportion of "prawns : pork" in terms of quantity and "size of pieces". Thus, well textured. The beef in the Beef Cheung Fun is tenderised but not excessively. The pastry is almost of perfect consistency - thin, not hard or soggy. The Vietnamese Spring Rolls warrant a specific mention. I never used to order this until recently as the "rice paper skin" was not properly prepared (soaked in water before wrapping/ frying) resulting in the Vietnamese Spring Rolls' "loss of crispiness" as the rice paper skins had gone "chewy". Over the last few weeks, the Dim Sum Chef demonstrated he has mastered the art of preparing rice paper skins - rendering almost perfect Vietnamese Spring Rolls.

Team at the greyhound ate the best! Fantastic service, delicious food and great wine choices. Our continued fave place in suffolk… and beyond!

Lovely food and service , first time coming to this pub, will be visiting again in the very near future , many thanks .

Highly recommend for pub food and drinks. Great atmosphere and value for money. We will be coming vack