If a resaturant claims its origin at least for its basic dishes, should have the rights to prove it.
So, lets's start with the good things.
+ Al-fresco option and -also, a very good indoors hall that reminds you a classic bierhaus.
+ Fresh draught beer.
I am sorry that's it.
So you can't go to a place just for these things but you can avoid a place for these mentioned below:
- A pork knuckle that obviously costs pennies, if it's to be served in a way that the crunch reminds a turtle-cell 'cause of its hardness and the internal meat proooves that the cooking procedure is far away from its traditional slow-cooked, must not cost over 200 bucks or must not have been served. We all know that rental costs are extremely high but we are also not intending to pay gold for charcoals.
- Table was empty without the basic things for a piece of meat, such as salt, pepper, tabasco, ketchup (german restaurant, though), mustard (just one type not too many). So, a plain knuckle could do fine like this if served for dogs. I know that I could ask for it but this is not the point.
- Furthermore, salamis, sausages and cheese are not served for sampling but for dinining, so,
a platter of them could qualify its title in the menu.
- We also know that is quite bit difficult to find a worth-to-eat bread in HK but 40 bucks for a pretzel sounds like joke.
- Finally, puree. It's mashed potatoes, nothing more. Don't sell it as chaviar.

I have been there for a couple of times as I like generaly the Mediteranean and especially the Turkish cuisine in matters of street food. 
+ Quite convenient 'cause it's located nearby my office.
+ You could call it al-fresco. Quite nice view and can't say that gives you a claustrophobic feeling like some casual basement or second floor located hide-outs.
+ Another option instead of having a cheap burger that just acts like a feedbag or an adjacent expensive one made for white collars that will make your wallet bleed.
+ Option of real sweet deserts with typical Turkish taste, instead of gas infused wanbe-pastries....
+ Staff was polite
BUT in order to survive than having the same destiny like other nearby ones on the same floor, please consider the above listed:
- small portion of meat makes sense. We came there for the meat and for the grass.
- rice for a Turkish-style must be in a Turkish way cooked (buttered & with a nice smell) and not just a steamed overcooked one.
- salad that's said as Turkish and has Feta cheese, must have real Feta cheese instead of White Cow Cheese and of course in a quantity that you may say it will be enough to feel it's taste.