Chicken Katsu B2C1 Non-subscriptions 4 x Australian Picanha Rump

4 x Australian Picanha Rump Cap Steak (800g cut into 200g slices)

Both of the 1999s were drinking beautifully

The Cos d'Estournel Saint-Estèphe is a specific wine produced by the winery from the Saint-Estèphe AOC

No growth hormones or antibiotics

braised fig and macerated blackberry fruit

Chicken Katsu B2C1 Non-subscriptions 4 x Australian Picanha RumpBreaded and fried chicken cutlet typically served with rice and a side of vegetables, such as shredded cabbage or broccoli. To make chicken katsu, boneless chicken breast is pounded thin, coated with flour, egg, and panko breadcrumbs, and then deep fried until golden brown and crispy. The result is a tender and juicy chicken cutlet with a crunchy outer layer. Chicken katsu is a popular dish in Japan and is also widely enjoyed in other parts of the