What’s our secret?
And what’s that, you ask?
As seen on Masterchef and in almost every top restaurant - the cooking is done in a vacuum sealed environment -hence the French name sous (under) + vide (vacuum).
Using this method we can cook at extremely precise temperatures- the professional equipment we use is accurate to ±0.05ºC.
This method preserves all the natural flavours, juices and nutrients of the food and results in absolutely perfect done-ness.
Best of all there is zero risk of undercooked-sausage sickness!
To finish the process we then quickly grill the (now fully cooked) food over hot coals to add that characteristic smokey flavour, char-grilled beauty and an inviting aroma!
So now you know our secret.
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