Flesh and Buns

The name ‘Flesh and Buns’ seems to suggest a burger joint with a Japanese twist.  These do feature on the menu, but what surprised me is that the menu is predominantly a series of sharing plates peppered with the pillowy-soft buns and meat that lend it it’s name.  Booking ahead is necessary as the place…

Brasserie Gustave

To dine as the Francophiles do, or just as the French do, one must have a strong air of Gallic-flavoured superiority for all things French. Richard Weiss, manager and sommelier of Brasserie Gustave sums this attitude up so perfectly when he explains the origins of wine to us. Wine is made of fermented grape juice…