We start with a 6-7oz Nova Scotia lobster tail, de-shell and butterfly it open, then cook it sous vide with our own Lemon-Garlic-Herb butter. So tender and flavourful! We pair the lobster tail with our drool-worthy 170g (6oz) burger made from local, Black Angus RWA Pasture Raised Beef Brisket. 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 doneness. We've made a garlicky Tzatziki Sauce for you to smear on the Potato Brioche Burger Bun from Homestead Artisan Bakery for a match made in heaven!
Without Reservations handmade, sous vide cooked Brisket Burger (COOKED - medium rare)
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 Kimchi Fried Rice and Asian Ratatouille. Mind.....blown!