The chef uses thigh meat, not breast, which makes a big difference because thigh is juicier and tastier.
Brined and rolled with chopped spinach and mushrooms sauteed with garlic, shallots and parsley, it is then cooked sous vide and finally shallow-fried.
All that effort results in succulent meat covered in a marvellously crisp skin. And it is delicious, with the chicken very well-seasoned.
The steaks are good too. The Stockyard Cote De Bouef ($98) is tasty and juicy, with a hefty 600g chunk of Australian rib with bone in.
But I'd recommend the Steak Frites ($36) over it because the 200g ribeye is more manageable, leaving you room to try more dishes. Also, it comes with seriously good chips.
French-style steaks tend to come in thinner slices than American versions, which sometimes results in overcooked and dry meat. But the medium rare beef here is tender, juicy and flavourful.
Octopus & Prawn ($24) is a light starter that complements the meats in the main course. The Spanish octopus is cooked sous vide with chopped vegetables and red wine, which explains its tenderness.
It is then seared on a plancha or flat-top grill. The king prawn is simply cooked on the plancha and that is all the sweet shellfish needs before being dressed with the octopus in white wine vinegar.
If you have room for it, squeeze in an order of Malbec Oxtail Pasta ($32).
The housemade parpadelle sheets are suitably al dente and perfect with the oxtail, which is cooked with tomatoes and Malbec red wine until the meat and gelatin bits get really soft and rich with flavour.
Smoked scarmoza cheese is melted over the dish, binding the ingredients perfectly.
It is enough for a main course for one person, but a better idea is to share it as a starter.
Desserts here are not to be missed. Tiramisu ($18) is the chef's own interpretation of the classic Italian dessert, comprising espresso ice cream, hazelnut liqueur granita and mascarpone foam.
The flavours are familiar, but the frozen ingredients make this more refreshing and ideal for hot weather.
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