Unleash the beast within you at FYR Cycene Ond Drinc, where the new Caveman Supper boasts a mammoth platter stacked with juicy slabs of meat. To commemorate its first anniversary, the restaurant goes back to the basics with an array of tender chunks grilled, flamed and charred to perfection.
Think 800g of suckling pig, sous vide for seven hours, then roasted for five hours, grilled and smoked. Then there's 800g of a whole chicken, marinated with five spices, sous vide for five hours and grilled in the Josper charcoal oven. Things get even better with 300g of slow roasted beef short ribs, 200g of sous vide and grilled lamb ribs, 200g of seared and grilled pork belly, 300g of baked bone marrow and 100g of braised and smoked tripe. If that doesn't awaken your inner carnivore, we don't know what will.