Dr G opted for the slow cooked Bisaro (neck of pork) with mushroom purée, bok choy, apple and raspberries (£20). The pork had been cooked sous vide for 12 hours, at 68 degrees, while marinating in white port, orange juice, rosemary and garlic.
What We Drank: The wine list is put together by Antonio Correia, an acclaimed expert on Portuguese wines in London. The restaurant is said to have the largest collection of Portuguese wine in the UK, many made from indigenous grapes found nowhere else in the world. It is a treasure-trove.
The wine list is very extensive, and almost exclusively Portuguese, including a huge range of aged and vintage ports, and Madeira wines. There are some very rare, fine wines, but also a good range of more affordable options including whites from £24, and reds from £22.
With the cod, we had a glass of Quinta do Portal DOC 2010, from the Douro region (£4.50). I was surprised to be offered red wine with the cod, but it worked well, being delicate enough not to overpower the meaty fish.