The dish contains a piece of beef cheek braised in red wine, served with mashed potato and sautéed broccolini. The portion looks deceptively small but it is actually quite substantial. The beef cheek is beautifully cooked to the point of softness without disintegration, and still retains the gelatinous of the tendon. Price of 32++ is on the high side, but considering each cow has only two cheeks, you will find it worth trying.