Usually the most unexciting main on a menu, the chicken here is sous vide and finished on a charcoal grill for a smashingly smoky, succulent piece of meat. Draped over were lovely burnt leeks that had been fermented in salt and plum juice, and to the side, an earthy mushroom puree as well as a smoked eel, chicken stock and dashi jus that was brimming with umami.

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Taste: 3.5/5

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