Where do I start…unprofessional, disorganised and poor customer service. They were out of printing paper, so we had to go down the street to get cash out. I would have been happy to do this if the staff were apologetic and polite – but they were just plain rude. I would have left at that point if the people we were with had not already just paid and ordered. Secondly, the one thing on the menu I wanted to order – they were out of. So I opted to only have a juice; ordered a cranberry juice and watched a supermarket cranberry juice being poured into my glass. I then discovered that the glass was not clean as there were floaties on the top of my $4 glass of supermarket cranberry juice. I must say that the food tasted good so it is a shame that they can’t get everything else right. We felt as if we were a burden and that our custom was not welcome. I will not be going back.

I have just had breakfast at Figaro’s and it was a joy to see happy staff doing there job well. The breakfast we all had was tasty and served hot. I would like to thank the Figaro’s staff for a great start to our morning. ( the pancakes where best I have in a long time). Danny

Over the top prices and cooked by people loudly clowning around in the kitchen. I ordered pancakes with bacon, banana and maple syrup for Sunday brunch here is a discription of what I was served: 3 small pikelets in a dish swimming in 2 inchs of maple ‘FLAVOURED’ syrup (where was the real syrup, I payed enough so I dont think that was to much to expect), also floating around was a half of a banana which had been chopped in half again and cooked on one side with the skin still on, when peeled it was cold and floury, on top of the so called pancakes lay shriveled up bacon sprinked with icing sugar. I guess the cook must have got a bit side tracked with all that clowning around and put the icing sugar on mine rather than on top of my partner’s who had ordered pancakes with berries. Well, I would much rather travel a short distance to a winery, pay generally the same amount of money and be treated to real food made by real chefs.