We got the set menu, which included pork ribs as the starter, 2 steaks and 2 sides, as well as a dessert. The shallot and currant ribs came in an interesting and refreshing marinade, which was elevated by the use of peppercorn. Both of our wagyu steaks, done medium rare, were fantastic. The Full Blood Denver was fatty (in the best way possible), while the Black Opal Onglet’s beefy taste was undeniably explosive. Between the 2 sides, the sautéed thyme mushrooms was a buttery heaven, but the charred broccolini was equally delightful. To end off the meal, the apple croistillant was a delectable balance of hot and cold, and the combination of its textures blew my mind.