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Contribute Feedback What Eduardo Collazo likes about Crush Xi:
This was our 2nd visit to Melbourne Crush VI. The occasion was our anniversary. Everything we ordered was first class as you’d expect from a premier establishment. The **** Mary was a bit too spicy for me but the dessert (crème brûlée) more than made up for it. Our wait st aff person, Emory, I think, was excellent. Quick, good with explanations and suggestions. Everyone there congratulated us on our anniversary and e... View all feedback.
What Owen Dach doesn't like about Crush Xi:
I tried the salmon, with an unusual coffee based sauce. It was very tasty and not overcooked, as some salmon dishes are. I would have tried the fish of the day, but the price was just too high. View all feedback.
The meal was fantastic! The server did an amazing job. It was a bit noisy, but we were still able to have a conversation without needing to raise our voices. We would definitely return!
Our server was wonderful. had options for several dips and drinks options. broken, how many dishes were prepared. she was very attentive and it was clear that she liked to work there. only a great meal and experience
The waitress was from her head stoned drinks, har call to get. food?
I am at a loss for words! The service was outstanding, the food was incredible, and the atmosphere was simply delightful.
The bar service was extremely slow, and my martini mostly tasted like ice water. It took 10 minutes to get our initial drinks, followed by another 10 minutes to receive my modified cocktail (bourbon on the rocks). While our server was very friendly, she seemed either overwhelmed or inattentive. The food we ordered, Duck Fettuccini and Snapper over rice, looked beautiful but was unfortunately lacking in flavor and poorly seasoned. We ended up leaving 60% of the snapper untouched. Since it was a special occasion, we tried to make the best of it. The ambiance is pleasant, and the table service was nice, but I would suggest that the restaurant consider moving to a team dining service and improving the bar service. Additionally, the chef should taste the dishes before they are served.
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