Linguine and clams in a white wine sauce, some pretty epic sous vide then slow-roasted pork belly, and complimentary fried chicky wings because the roasted chicken that we originally ordered was sold out.

From the look of the darkened skin on the pork belly, I'd thought it was going to be tough and dry, but I was wrong. The crackling crunched in a very satisfying way between my teeth, and the fatty flesh beneath it was faultlessly juicy, unctuous and tender. Nevermind that the accompanying pickled pineapple and roasted spuds were rather lacklustre, the pork was the star of the show, and deservedly so.