On its own, the aglio was done really well, nicely salted with a hint of spice. But when the egg was mixed in, it created a unique sauce with the olive oil and juices from the chorizo, taking it up another notch. The chicken roulade slices were crispy on the outside, juicy on the inside and the mushroom filling went well with the chicken. It was a very satisfying meal and I walked out of Clifford Centre really happy and full. It looks ordinary but the flavours are solid!