We started with the burrata with elderflower balsamic drizzled on top and a side of burnt grapes and fennel. It was very pleasant, the grapes added a sweetness to the creamy burrata and the slightly tart balsamic. We then shared a large format cut (flat iron) with the black tomatoes.

The steak was done medium/medium-rare, which was a bit too rare for our liking, but the waitstaff and kitchen were happy to cook our steak a touch more. The steak was incredibly tender and well-seasoned, and the accompanying salsa verde and bordelaise sauce were flavourful. The black tomatoes paired very well with the steak, offering a different flavour profile with the meat.

To finish off our meal, we had the tiramisu with brandy cream. Brandy was used in various parts of the dessert, but it wasn’t overpowering. It was perfectly sweet, and not heavy like cream-based desserts can be.

Overall, it was a wonderful experience, with friendly and attentive waitstaff, and a great ambience.