the service was exceptional. we were seated, ordered, and received, food, and drinks, within 10 or 15 minutes. this was without the quality of the food being compromised or any evidence that the food was cooked prior to it being ordered.
i ordered the eye-fillet with moroccan spices. thesteakwas generously portioned. it came on a grillstone which i thought might be a gimmick but it is a fantastic way of cooking meat. thesteakcooked quickly, evenly, without burning, without drying, without sticking to the cooking surface, and without need for oil. the end result was a juicy, thick, beautifully cooked steak. the sirloin was accompanied by a peppercorn sauce but it was so delicious per se that i felt there was no utility to the sauce. the steak, as far as i could tell, was seasoned with coriander seeds, rosemary, garlic, and turmeric. i added a parsimonious dusting of salt and it was the beststeaki ever had. my meal was chaperoned by baked potatoes and green vegetables. the baked potatoes had a thick, crispy, shell and were soft and fluffy inside. two distinct textures and qualities within a single vegetable portends at least two modes of cookery. the green vegetables were composed of broccolini and bok-choi. these were simply steamed but are a nice supplement to the dish.
the cataract on paterson offered me a novel, and memorable , experience with one of the most traditional dishes i can think of (steak with chips, or baked potatoes and salad, or vegetables). moreover, thesteakwas markedly better than any i have had before. altogether this place provides extremely attentive service, exposure to new, and interesting, methods of cooking, and a far superior interpretation on a dish that i have tried countless times before.