The Flat Iron Angus Steak (grass fed 200 days) is so indulgent. The meat from the shoulder oozes with rich flavours from it's deliciously savoury crust, with bits of salt sprinkled and its tender body juicy, fleshy and has all the goodness from the steak. Pairing this with the my favourite fragrant roasted garlic, juicy beef tomatoes, horse radish sauce that gives a kick, and borderlaise sauce which is on the saltier end (red wine, butter, bone marrow, demi glace) -$108

We also had the blue melted basque cheesecake, and it promises a memorable kick of cheese, which us cheese lovers happily devoured ($16)