Thanks to our Head Chef Jay Refugia, who brings all kinds of techniques to Vices and Virtues, sous vide cooked dishes were bound to be on our menu.
Sous vide cooking has many benefits as the food is cooked at a lower temperature for longer so you can expect enhanced textures, flavours and meats to be more tender.
Those familiar with this style of cooking will know that food is vacuum sealed in a sous vide bag and then cooked in a water bath at a even consistent temperature. The very process of vacuum sealing means the item won't dehydrate or lose its form while cooking. The original weight, flavour and natural colour and aroma of the food is not lost. Vitamins and minerals are also retained during the cooking process unlike boiling or steaming.
Since the process of sous vide enhances flavours, little or no additional salt or fat is needed during cooking. So you can experience the true flavours of the food.
The water bath is set to a precise temperature. With this control, we can prepare dishes so they taste exactly as they did the last time you were here.
So just know that when you choose a sous vide cooked meal, you are receiving all the benefits of eating a healthier option. Pop in and visit us here at Vices and Virtues and try one of our sous vide dishes:
Sous vide chicken breast, popcorn chicken, silk parsnip purée, brussels, cured yolk & parsnip crisps
30 days aged Angus eye fillet
Pasture grazed sous vide fillet, truffle agria, mushroom purée, puffed buckwheat, balsamic onion & watercress
Silere Lamb Rump
Sous vide rump, harissa, pea purée, crunchy polenta crusted goat cheese, pickled raisins, charred broccolini & crisp pea feathers