The short rib was a delightful. Tender and beautiful, but a tad too charred on the exterior for my liking. But I supposed that's what the Chef was going for charred in a literal sense. So I let this go. I was so intrigued by the "sweet bread", which was the cow's pancreas. Soft, and hardly sweet or bread-like in texture, the pancreas in fact looked like parts of the brain, savoury but definitely yummy. Nothing screamish about them. Think of them as nicely grilled tofu. But personally I love the pomegranate mousse on the side. Oh the pomegranate was brought through, strong and all. I felt like I was literally having a whole fruit. The natural sweetness balanced the savoury. And it played with my tastebuds quite nicely, giving it hint of surprise once in a while. Commendable.