A great combination of local asparagus, fresh creamy tart goat cheese, fresh herbs and a hint of lemon, stuffed into a plump RWA chicken breast, paired with our delicious Wild Rice Pilaf and Roasted Vegetable Medley. (Pictured with Spring Vegetable Medley) A staff favourite! 

Each product is available individually as well. Follow the links below.

• Asparagus-Chèvre Stuffed Chicken Breast 170g
• Wild Rice Pilaf 150g
• Roasted Vegetable Medley 150 g

We grill a delicious 170g (6oz) Jail Island Atlantic Salmon Fillet imparting a delicate smoky flavour prior to cooking it sous vide in our house made maple butter using local maple syrup from Carter Farms in Severn Ontario.  We've paired this beautiful salmon fillet with the nutty flavours of our Wild Rice Pilaf and our Roasted Vegetable Medley.

(Pictured here with Seasonal Vegetables, Carrots, Zucchini, Snap peas and Onions)

Gluten Free

We've marinated our Bar Five Farms Angus boneless beef short ribs in a Korean style 'Bulgogi' marinade, rich with garlic, ginger, soy sauce and Gochujang, that savoury, spicy, slightly sweet fermented Korean chili paste. The short ribs are combined in the pouch with a trio of sauteed mushrooms; King, Shittake and Cremini, then slow-cooked sous vide. The result....melt in your mouth and oh so tasty! We pair this with our Roasted Garlic Smashed Potatoes and Roasted Vegetables. Mind.....blown!

Heating Instructions

Recommended Finishing Steps

• Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch. 
• Pour pouch contents, including short ribs and mushrooms into a small saucepan. Bring to a boil. Reduce by half or until desired thickness has been achieved. 
• Slice the short ribs, if you like, and place them on your plate. Drizzle the pan sauce and spoon the mushrooms over top. 

Tender pieces of Nova Scotia Lobster, Bay Scallops and Shrimp in an ooey gooey cheesy Cheddar & Gruyere cream sauce with curly Cavatappi noodles. 

Rich and decadent…Next Level Mac & Cheese!

This Kit Includes:

• 170 g  Spinach Apple and Brie stuffed Chicken Breast
• 150 g  Wild Rice Pilaf or Roasted Garlic Smashed Potatoes
• 150 g  Roasted Vegetable Medley
•   50 g  Roasted Sweet Pepper Tomato Sauce

 Heating Instructions

The ultimate comfort food…? Quite possibly! We slow-“braise”, sous vide, Australian lamb shanks with roasted garlic, onions and a touch of rosemary, to create a truly soul-satisfying combination of flavours and melt-in-your-mouth lamb. The juices in the pouch can be simmered down to make a very rich tasting sauce! Delicious served with our Roasted Garlic Smashed Potatoes   and Roasted Vegetable Medley. (pictured here with our Provençale Ratatouille)

Kit includes:

• 1 Roasted Onion and Garlic Lamb Shank
• 150g Roasted Garlic Smashed Potatoes
• 150g Roasted Vegetable Medley

Heating Instructions

One in-house made vegan smash burger patty
A slice of Mature Cheddar Style cheese alternative
Our secret Smash Sauce
Brioche-Style Vegan Bun

Contains 26g of protein!

Two in-house made vegan smash burger patties
Two slices of Mature Cheddar Style cheese alternative
Our secret Smash Sauce
Brioche-Style Vegan Bun

43g of protein!

Featuring a drool-worthy sous vide cooked 170g  (6oz) burger made from Local, Black Angus RWA, Pasture Raised Brisket Beef. We cook these hand made babies sous vide, low and slow ... keeping all that wonderful beefy flavour and juicy goodness while pasteurising the burger to ensure a food safe medium rare burger.  We pair this with a Brioche Burger Bun for a match made in heaven!

Includes:

• Without Reservations handmade, sous vide cooked Brisket Burger             (COOKED - medium rare)
•  Homestead Artisan Bakery Potato Brioche Burger Bun 

(Burger weight is based on raw weight)

We are so proud of our Crème Brûlée and it is our most popular dessert!  It is a  delicious, silky smooth French classic made with eggs and cream, then "baked" under water and brûléed!  Amazing!

Gluten Free

We top a very creamy lemon-scented cheesecake with a unique combination of fresh blueberries that have been lightly cooked with Thai Basil giving a very slight anise flavour. Needs to be experienced!

A dark, rich, flourless, chocolate moussecake "baked" underwater then topped with a brillant Raspberry Chambord Coulis.  Best served a little bit warm to achieve that chocolate gooey goodness! 

Gluten Free