It’s understated name belies the complexity of flavours in this dish. French organic spring chicken is sous vide, then roasted with rosemary and garlic, resulting in a truly succulent bird boasting crisp, burnished skin, dresseed in a wonderfully savoury chicken jus.

The greens on the side are no afterthought either – chef Armando’s take on Caesar Salad sees a wedge of crunchy baby romaine lettuce slathered in a creamy, unctuous Cardini dressing made from mayonnaise, garlic, anchovies and Parmigiano.

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Taste: 3.5/5