Park Hotel has recently commissioned and paid a 5-digit sum for a new Argentinian Grill, and I was fortunate enough to try it.
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The spring chicken spring had an awesome smoky skin with succulent, tender and springy flesh. That's the result of an expert chef knowing exactly how long to grill the chicken for, depending on the strength of the fire and how close the meat it is to the fire.
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Only available for dinners from Friday to Sunday, and weekend lunches. This is taken during a tasting.