of finely cooked and chopped mushrooms, onion and garlic), then wrapped in a packaged puff pastry. The exterior is a light, crisp, buttery crust, glazed a deep, shiny golden brown, twinkling with crystals of sea salt. Masterfully prepared, the golden brown crust revealed a core of medium-rare, buttery-soft beef tenderloin. The decadent, creamy foie, along with the earthiness of the mushrooms added finest and a nice touch to the tenderloin. It was certainly a show stopper and the star of the night. The stall is located at a coffee shop along the bustling east coast road, helmed by Chef Jimmy (ex-chef at Wooloomooloo Steakhouse in Swissôtel) and Gerald. They have certainly eased the accessibility of gourmet food such of the Beef Wellington and redefine gastronomy for many. Noteworthy are some other menu items I would go back for such as the lamb cutlets, baby back ribs, premium rib eye, carbonara pulled pork burger and mfourm cheese burger. Thank you for the wonderful dinner @meet_4_meat