The menu has a variety of options and set up as a hip Asian tapas style so you are able to choose multiple little bites. All of which work very well together and struggled to find fault with the flavour combination. For such a young restaurant they did a fantastic job, dishes arriving to the table perfectly staggered so all the dishes could be enjoyed while still hot but some mistakes occured which really did bring the whole experience down. While in Las Vegas I dined in Andreas twice and both evenings we unfortunately had to send dishes back to the kitchen. The kitchen seemed to struggle with their cooking temperatures as in the 2 nights 3 dishes went back for being over cooked by a considerable amount. Consistancy seemed to go out the window and the main focus of the Chef on the pass must have been ‘just get the food out’. The other reason for the send back was the quality of the rib-eye which was with a Wasabi jus. On our first night this dish was fantastic and I can say perfectly cooked, but our second experience the quality of the meat should never have made it in the building, never mind our table.
The service was very good even though at one point there were four members of staff at our table. When dining in a high profile restaurant I expect a personal service from my waiter. With so many bussers and runners our waiter only made the appearance to take the order and the odd top up of wine.
Overall a good dining experience but just some creases to iron out which I hope they can do by the time I make it back to Las Vegas.
Rock Shrimp with chili mayonnaise
Rib-eye with Wasabi demi glace