One of the most interesting things I've eaten. A difficult fusion that succeeded. Pairing a tiny bit of bitter choc with sherry and beef jus created depth and sophistication. I found their homemade tagliatelle too soggy at Eleven Strands but as pappardelle it's perfect because it's not cloying. Proved the age-old truth that food should always be reviewed twice. The braised beef unfortunately was cut from all over and therefore inconsistent.