Le Crocodile by Rob Feenie

Lars Bartkowski

Our evening at Le Crocodile was honestly one of those dining experiences we will remember for a very long time.The Beef Wellington was, without any exaggeration, by far the best we have ever had. Perfectly cooked, incredibly tender, wrapped in flawless pastry, and paired with a sauce that was simply outstanding. You could truly taste the level of craftsmanship and attention to detail in every single bite. We have eaten at many great restaurants before, but this was genuinely on another level.What made the evening even more special was the service. It is incredibly rare nowadays to experience hospitality at this level. Every member of the staff was warm, attentive, professional, and genuinely welcoming without ever feeling intrusive. They created the kind of atmosphere that makes you feel t

Evelyn W

Everything was well-executed and polished that classy vibe.🥖 BaguetteSupplied by Small Victory. So good — we finished a whole basket in no time.🍴 Lobster BisqueIt’s supposed to have scallop and lobster tartare, but there’s really only a tiny bit…But the flavor was amazing — fresh, rich but not heavy.Perfect with bread, we cleaned the bowl.🍴 Grilled Veal MedallionsDelicious. The veal medallions are quite thin, two pieces per serving.Perfectly tender, served with a classic brandy-shallot cream sauce.🍴 Sungold LambRib chops, fatty and lean, cut into small pieces.Paired with a classic red wine sauce — solid, nothing standout.I actually liked the caramelized pumpkin purée on the side more.🍷 Got two red wines to pair with the meal.Both were good, but I’ve already forgotten what they were.We

Ray Frances

One of the best dining experiences I’ve had in a long time. My friend and I came for dinner on a weeknight to catch up - no particular special occasion. Service was amazing and the staff were super friendly and chatty. The food was phenomenal. Amazing balance of texture and flavours and everything was super super high quality. We especially loved the palette cleanser of coconut sorbet and the profiteroles for dessert were absolutely to die for. Can’t wait to come back.

Irv

Celebrated a birthday dinner and the food and service was amazing. The set menu really showcases the talent of the kitchen and would recommend this vs à la carte. We all paid the $45 supplement for the A5 Wagyu and for $175pp, indeed money well spent. Sommelier made 2 excellent recommendations for Bordeaux with pairings that was sublime. Honestly would go as far and say this overall experience was better than pre Rob Feenie. Thank-you for a night to remember.

M Y

Wow, impeccable service and attention to detail. We enjoyed the tasty ceasar salad, the steak frites and lobster pasta. Each dish carefully prepared and tasted amazing! I personally loved the steak frites, the way the meat was sliced allows you to enjoy the flavors without feeling overwhelmed with the meat. A perfectly cooked medium rare steak. The fries were so good! They followed with a sorbet to cleanse the palate. For dessert, we had the profiteroles with chocolate sauce which had the perfect taste of sweet but a little bit salty flavor. I loved how the server explained where the bread and butter were sourced, as well as the chocolate treat at the end of the meal. Thank you to all who served us, shoutout to Brendan our server and to the manager who handled a concern we had very profes

Lars Bartkowski

The Beef Wellington was, without any exaggeration, by far the best we have ever had. Perfectly cooked, incredibly tender, wrapped in flawless pastry, and paired with a sauce that was simply outstanding. You could truly taste the level of craftsmanship and attention to detail in every single bite.

Ray Frances

Service was amazing and the staff were super friendly and chatty. The food was phenomenal. Amazing balance of texture and flavours and everything was super super high quality. We especially loved the palette cleanser of coconut sorbet and the profiteroles for dessert were absolutely to die for.

Irv

The set menu really showcases the talent of the kitchen and would recommend this vs à la carte. We all paid the $45 supplement for the A5 Wagyu and for $175pp, indeed money well spent. Sommelier made 2 excellent recommendations for Bordeaux with pairings that was sublime.

M Y

I loved how the server explained where the bread and butter were sourced, as well as the chocolate treat at the end of the meal. Thank you to all who served us, shoutout to Brendan our server and to the manager who handled a concern we had very professionally.

Their Duck Breast must order in any French restaurant. Oulala! Le crocodile knows how to cook the best duck—juicy and tender, not rubbery—and the sauce hit the spot. Our server surprised Ling with birthday cake, and we even had the chance to talk to Chef Rob Feenie in the dining room.

The white asparagus flown in from Holland with béarnaise sauce, black truffles and a boiled egg. Delicious. ... Classic Le Crocodile Alsatian Apple Tart — Excellent. ... Service was spectacular. Our server was charming, attentive and extremely well experienced.