We were served 2 cuts of steak: rump cap and rib eye cap. Both were beautifully charred on the outside, nice and rare on the inside. Came with choron, red wine sauce and flakey sea salt on the side. The mac and cheese had a nice truffle aroma, not to overpoweringly creamy.

Beef heart salad was juicy and refreshing, the sherry vinegar did a good job cutting through the fatty rib eye cap steak. Grilled baby octopus was lightly torched on the outside and not overcooked, very tasty. Fried pig face was lightly battered and the filling was nice and gelatinous, pigs ears added an interesting texture. Overall a wonderful meal!