DT and I thought that the dish would be a gourmet sandwich of sorts but obviously we were wrong. I was bewildered by the complexity of the dish and the contrast of colours was quite a sight. The corned beef cheek was braised to perfection as it was incredibly tender and thus easy to pull apart, not to mention full of rich flavour too. A burnt onion broth was provided as a sort of gravy to pour over which is not pictured. The dusting of rye crumb added some crunch while the roasted sour red cabbage balanced out the heaviness of the beef cheeks with its tanginess. The dish was replete with a soft egg perched on top which oozed out its yellowy goodness upon digging in.

My eyes were beheld with excitement as the presentation was truly glorious. I'm ashamed to say I didn't take a cross-section photo of the taro scotch egg. With that aside though, I really loved everything about this dish. The batter of the scotch egg was crispy while the innards were soft, pillowy and made better with the taro. The egg itself had a beautiful gooey yolk centre and I expected nothing less. Now if you're a seasoned visitor of Chinese/Vietnamese restaurants you may be familiar with these crispy noodles and if you're not then you are missing out. I must admit, this was definitely a pricier version but all was forgiven because of the truffle shavings (sourced from Western Australia) and the generously sized scotch egg. The crispy noodles were super crunchy and how can they not be as they were deep-fried but the best way to enjoy them is to have the bottom portion of noodles soak up the delicious sauce; the sautéed Asian mushrooms in garlic sauce butter was nothing but amazing. The dish was a bit heavy but I highly recommend it.

The perfect way to end lunch was indulging in this delightful soft serve. The Thai milk tea flavour was super well done and the consistency of the soft serve itself was a very good balance between creamy and icy.