After those coveted starters, we gradually moved on to the main course. My guest and I opted for two mains to share; the baby chicken with polenta, baby corn, and fresh herbs, as well as the braised beef cheeks, which were accompanied with oyster mushrooms, fresh herbs, pumpkin puree and port jus. The braised beef was slow-cooked for approximately eight hours so you can imagine just how juicy and flavourful they were. Both main courses were served with fresh local seasonal potatoes and vegetables to share. As we continued to dig in, the silence between my guest and I signified that the food left us metaphorically and literally, speechless.
What made the baby chicken taste so tender was the fact that it was sous vide cooked, a process where food is cooked in temperature-controlled water, where it is sealed in an airtight vacuum bag. Despite the generous amount that towered both of our dishes, we still managed to clean our plates.