Beef ribeye steak (sous vide):
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Ingredients: Aberdeen black angus ribeye, Olive oil, Sault.
Cook at a temperature of 54-62 degrees.
50€ per kg.
Beef ribs (sous vide):
Ingredients: Beef ribs, Butter Ghee, Sault.
Cook at a temperature of 69-74 degrees.
25€ per kg.
Beef tenderloin (sous vide):
Ingredients: Beef tenderloin New Zeland, Olive oil, Sault.
Cook at a temperature of 62-64 degrees.
45€ per kg.
Pork ribs (sous vide):
Ingredients: Pork spare ribs, Olive oil, Sault.
Cook at a temperature of 69 degrees.
18€ per kg.
Chicken breast filet (sous vide):
Ingredients: Chicken breast filet, Olive oil, Sault.
Cook at a temperature of 55-65 degrees.
17€ per kg. for small portion
15€ per kg. for big portion
Turkey breast filet (sous vide):
Ingredients: Turkey breast filet, Butter Ghee, Sault.
Cook at a temperature of 55-65 degrees.
25€ per kg.
Pork belly (sous vide):
Ingredients: Pork belly, Olive oil, Sault.
Cook at a temperature of 64-65 degrees.
18€ per kg.
Smoked pork belly (sous vide):
Ingredients: Pork belly, Olive oil, Smoke, Sault.
Almond and cherry wood chips are used.
Cook at a temperature of 64-65 degrees.
22€ per kg.
Baby potatoes (sous vide):
Ingredients: Potatoes, Butter Ghee, Sault..
Cook at a temperature of 85 degrees.
6€ per kg.
Cauliflower (sous vide):
Ingredients: Cauliflower, Olive oil, Sault..
Cook at a temperature of 85 degrees.
8€ per kg.
Smoked beetroot (sous vide):
Ingredients: Beetroot, Olive oil, Smoke, Sault.
Cook at a temperature of 85 degrees.
12€ per kg.
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