So first off - the food was excellent although expensive. But no matter how good the food and how many stars you have been awarded you must give wonderful service. The staff were all excellent however the pretentious Manager has to go! I don't want to go into detail but all I will say is it was bad enough to take my 4-5 rating down to a 2. When I find a place I like i spend a lot of money there and I thought this could be one of those spots until I meet a man who held his head so high and asked ridiculous questions as if I reported to him and/or were beneath him. Will never go back with such a good French restaurant next door where people show you respect!

I really hate to write this review, because I used to work in the hospitality business and understand how much work goes into food quality, presentation and overall ambiance, but I won't be recommending Sadler Ristorante to anyone soon. We dined at SR on Valentine's evening. It is fair to say that a diner's expectations are elevated on such an night--the service and the prices at SR were certainly set to match.

There was a featured set menu at 900 RMB and a wine pairing at 350 RMB. I ordered that, while my companion ordered from the main menu. The evening amuse bouche was tuna sashimi wrapped fois gras with grapefruit caviar. (I think...I didn't catch what the waiter said) The mix of flavors was interesting, certainly not unappealing, the texture was the selling point of this small bite, but the Tuna was alittle dull. The next dish was raw oysters with nori and caviar and some kind of vinaigrette. The concept was spot on, the Oysters lacked the bright brininess I love about freshly shucked oysters. The dish was paired with a sparkling wine.

Next, I was served sashimi/tartare with five different types of pastas. The plate was strewn with five small tastings--udon (or thicker Japanese style noodle), dark pasta shells, linguine, cannelloni and a ravioli all complemented with a raw pairing. All the pasta was done al dente (the cannelloni was very chewy). I love sashimi, but the combination of dense, chewy pasta with finely chopped, soft, borderline mushy seafood started to turn un-appetizing. The white wine pairing was the standout from this course. The main course was three mantis prawns on a plate sprinkled with freeze dried strawberries and an edible flower mix. The presentation was visually appealing, but after I tasted the prawns, I couldn't be sure if they were uncooked or quickly blanched. Again, the (lack of) freshness betrayed this dish. The last course was clearly the best of the set meal--the tiramisu was the best I've had in Beijing. It was creamy, with a distinct Mascarpone flavor. The espresso dipped lady fingers had just enough soaking time to avoid the common mushiness that can ruin many a Tiramisu. Proseco on the side was the perfect accoutrement. The wine pairing throughout the meal was generous and appropriate to each course and a relatively good deal (350 RMB) in comparison to the company-card wine list. I guess in retrospect, the main problematic theme throughout the meal was the sourcing of fresh (I mean serve-it-raw fresh) ingredient that could live up to the ambitious vision of the Chef.

I would be remiss if I didn't mention two things...one, my companions dishes were better than mine--particularly the Duck breast main course. The meat was an appealing ruby red with a translucent slick of fat from the skin crowning the presentation. It was the best dish of the night. Secondly, (Bacchus, forgive me for saying this) the bread basket is the best in the city. At the beginning of the meal a large basket filled with a dozen different types of rolls was brought to the table along with a trio of olive oil, sea salt and pesto. The winner of the batch was the Parmesean straws...just the right mix of creamy saltiness with a light airy crunch.

Overall, the experience was disappointing. 900 RMB plus 350 RMB for drinks was alot for a single person to pay for dinner, much less twice as much for a couple. I understand we were charged a premium for the occasion and thank god we don't take Valentine's day so seriously that our night was "ruined" or something ridiculous like that. I know that the people that dine out on special nights are often considered cattle class and we are definitely not the kind of people that hit up the Legation Quarter every week, so take my opinion with a grain of salt. But, the array of dining experiences available in Beijing has become more varied and of a higher quality, particularly in the last year. For my money, I would try somewhere else.