Supreme Set

Roast Angus Beef Ribeye with Red Wine

The magnificent Roast Angus Beef Ribeye, known for its glorious marbling.
The Angus ribeye is rich, buttery and intensely beefy, roasted to a tender, melt-in-your-mouth perfection.
The beautiful Angus roast is crowned with a velvety Red Wine Sauce. The sauce introduces a wonderful depth of flavours, offering wine and beefy aromas and a warm, savoury tang that perfectly pairs with beef’s richness.

Braised Lamb Leg Stew

Braised Lamb Leg, a stew, is a slow-cooked comfort taken to a festive level.
The lamb, cut from the succulent leg, is braised until it is incredibly tender. Its distinctive, slightly gamey and savoury flavour is deepened by a rich, aromatic broth featuring classic stew vegetables & herbs, like thymes oregano. The resulting flavour is hearty and deeply savoury.

Iberico Pork Spare Rib BBQ Plum

Iberico pork is a premium pork, known as the “Wagyu of Pork” for its incredible marbling that melts away, ensuring every bite is juicy and tender.   Iberico pork has a distinct, subtle nutty flavour – a signature taste of this heritage breed.  We glaze these magnificent Iberico ribs with our special blend of BBQ plum sauce.  The flavour is a dynamic marriage of deep, savoury, smoky BBQ notes and the bright, festive, tangy sweetness of plums.
This creates a wonderfully sticky, caramelized exterior that locks in all the flavour, making your Christmas feast unforgettable.

Sous Vide Pork Collar New Orleans with Apple Sauce

This sous vide pork collar is an exceptionally tender cut with New Orleans seasoning.
The signature New Orleans spice blend is the foundation of savoury, bold, and earthy notes from garlic, onions, and black pepper, followed by a balanced warmth and mild kick of Cajun spices.
The pork collar (or pork neck) is a naturally marbled cut, and the slow sous vide process locks in every bit of its savoury, natural juiciness and richness.  The texture is buttery-soft and fork-tender.

Did You Know ?  Sous Vide is a French term for a cooking method that involves vacuum-sealing food in a bag and cooking it in a precisely controlled, low temperature water bath for a set time.

Mini Leg Gammon Ham (Bone-In)

Our Mini Leg Gammon Ham is the quintessential centerpiece for your festive meal. It is deeply satisfying, with traditional flavor. Because it is cooked bone-in, the gammon remains exceptionally moist and tender, gaining an extra depth of savory, inherent pork flavor. This is the unmistakable indulgence of ham.

Truffle Mushroom Soup

Truffle Mushroom Soup is luxuriously creamy with earthy mushroom flavors, elevated with Truffle powder. It’s silky and velvety texture makes each spoonful indulgent.

5” Brandy Fruit Cake

You will first notice the dense, moist crumb, a hallmark of a properly matured cake.  It features a good blend of dried fruits, sweet and tangy with chewy bits.  The defining note is the mellow, sophisticated warmth of brandy.  Every bite is a deep, comforting aroma and a smooth, lingering finish.