The Bite Magazine - Spring/Summer 2023 - Issue 33

bitecuisine a bottle with a bit of mist and then poured into a glass with an orange rind garnish that Aggelos demonstrated. The Flor Del Mundo was my desired drink, while the Honey Punch was strong, like an Old Fashioned. Before our starters were served, we had a delicious bread basket of sourdough ba- guettini and pan de bono with chimichurri and butter. The Sautéed Prawns with tomato, garlic, olive oil and bread were succulent and delicious. We followed this with the Argentine Sausage Plate of morcilla (blood sausage) and chorizo selection with picante mojo and lemon aioli sauces. The sausages were so deliciously tasty that I got lost in the flavours tantalising my palate. We decided to have two more cocktails before indulging in the main dishes we were looking forward to. El Niño with Pampero Blanco rum, Bacardi Coconut, mango, gomme, reconstructed lemon juice and coconut espuma was similar to Flor Del Mundo in looks but had a different enjoyable, light, fluffy taste. TT Tiple with Bom- bay Sapphire gin, fig leaf liqueur, Fernet Branca and orange reminded me of the strong flavour of Honey Punch. Despite this, it was still a nice beverage. We were ecstatic when Aggelos served the delicately marbled Ribeye with a superb, full-bodied flavour topped by a massive shrimp and the lean and tender Steak Fil- let with a delicate flavour. Both were immaculately cooked to perfection and fla- voursome, with the seasoning tantalising my palate. These were accompanied by Chargrilled Baby Gem with caesar dressing, Truffle Mac & Cheese with mozzarella, taleggio, gruyère and lemon herb crumb, and Humita with whipped cheese and an- cho chilli oil. Sautéed Prawns Argentine Sausage Plate Ribeye Steak Steak Fillet Chargrilled Baby Gem