From today until sold out
Cost: $38 (includes meal and a glass of wine)
Braised Ossobuco with Soft Parmesan Polenta, Eschallots & Red Wine Jus, accompanied with a glass of Astrale Chianti Tuscany, Italy or Feudo Nero d’Avola Sicily, Italy.
Chef Fernando doesn’t believe in shortcuts, only in time, care, and letting the ingredients speak. This week’s special is one close to his heart: braised Ossobuco, cooked slowly until the veal is tender enough to fall from the bone, beneath it nestled onto a bed of soft parmesan polenta, rich, creamy, and perfect for soaking up the red wine jus, made with caramelized eschallots and reduced to a deep, savory finish.
It’s a dish that’s been built over hours, with quiet patience and bold flavour, the kind of meal Chef Fernando says “you don’t just eat, you remember.”
Pair it with a glass of Astrale Chianti for bright acidity and earthy red fruit, or choose the Feudo Nero d’Avola, a fuller-bodied red with dark berry and spice, both carefully selected to complement the dish’s richness.
A comforting, soulful plate, the flavours speak for themselves. From our kitchen to your table, slow food, done right.
