This dish is an interesting combination. Warmed beef tongue salad tasted like uber tender beef and had I not clarified with Chef, I would not have known beef tongue tasted this good. Beneath it lies a steak of butter roasted Chilean seabass with a classic french sauce choron that yields a buttery taste with tomatoes. What makes it interesting is that the choron sauce goes hand in hand with both choices of meat, allowing me to take alternate servings without being overwhelmed by the distinct flavour of the meat.

Part of the Grand Course, not available in Petite Course.