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  • I had the braised short rib served with roasted parsnip, potato puree, doused in a homemade barbecue sauce. I'm a big fan of short ribs, so the bar was set high when I ordered this dish. The meat was tender and broke without the assistance of a knife. The unctuousness of the meat was not fatty, but moist; it was highlighted by the nectarous barbecue sauce that I could have drank by the glassful. The short ribs' distinct flavour comes through no matter what the preparation is, no matter what cuisine it subscribes to. The intrinsic savoury characteristic and beefiness makes my knees weak and eyes glaze...
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