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Double Cut Mangalitsa Pork Tomahawk Chop

A tower of torched late August sweet corn overlooking a double cut Mangalitsa pork Tomahawk Chop. Sous Vide at 134 degrees for 3.5 hours. Seared in a cast iron skillet and dusted with Murray River apricot salt. Accompanied by Pommes Byron, a dollop of apple sauce and a spot of jalapeño lime sauce.



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