HOT Magazine May 15, 2015 | Page 47

The second steak entree was an
incredibly juicy Australian tenderloin
cooked medium-rare with a crisp
coating and a delicious béarnaise sauce.
This sauce topped over the soft meat
gave it an absolutely exquisite and
unique flavour, gorgeously aromatic
and surprisingly coalescing, despite
the amount of different tastes. It was
tangy all while being creamy and it was
gentle but expressive, a truly delightful
elaboration. The sides gave the dish a
great presence, and I would have to say
that the potato gratin really stole the
show in this category. It was something
truly exquisite: a slig