Gallery

Steak wrapped in gold leaf Breaking down a rack of lamb Mikail in the dining room before service Octopus, poached with tomato and celery Lamb shoulder, finished with a torch Reading the ticket rail on the pass Under the neon at the steakhouse T-bone over the coals Rolling dough beside the oven The brigade, ready for service Plating the gold-leaf steak Trimming a whole fillet With guests at the table Glazing lamb shoulder for the sharing boards Burgers and pasta on the pass Kitchen team, end of service On the line With the front-of-house team Family meal after service