The Green Dragon Inn

Great food. Great atmosphere. Friendly staff. Easy parking.

Excellent food. Sizeable portions. Efficient and friendly service. Their Monday Madness of 50% off of the price of the main courses makes it affordable.

Good food ,although expensive ,but waitress needs to be more knowledgeable about wines

I took my son there for a steak. On arrival, we were asked if we had made a booking and this was checked up on their screen. As the majority of the tables were empty, I thought they would fill up. However, by the time we left, the majority of the tables were still empty; begging the question as to why reservations were such a big deal on arrival. My son ordered a 12oz fillet steak medium which was butterflied rather than grilled whole which we did not understand as it came from the tail end of the fillet rather than the butt or prime end. I ordered a 12 oz ribeye medium rare. Both steaks came cooked exactly to order. The fillet was reasonably tender but the ribeye had membrane that had not been removed and made it quite tough eating. In addition the ribeye had been marinaded in some form of sweet dark sauce which could be clearly tasted and which spoiled the overall taste of the ribeye steak. The accompanying pepper sauce was rather bland. The fries and sweet potatoes were reasonable, the grilled tomatoes over-cooked and the mushrooms were good. The English mustard requested was in front French and I heard an adjoining table have the same challenge. I do not believe that they had English mustard on that night, or perhaps at all. When the ribeye was pointed out to the waitress, the response was a quite blase Oh really, well I 'll be sure to tell the chef . Apart from that, the service was acceptable to good. The malbec ordered was a little rough but quite good. We ordered tap water which came in spring-top bottles; a rather nice touch. Would I go there again? Possibly for a burger but not if I want a good steak.

A final farewell to the “old” green dragon career. Here it is hoped that the new owners will build and further improve the food offer (food, better quality on the menu) and ambience.