Garnishes & Vegetables
- Black Lace TuileCialda nera al nero di seppiaA crisp squid-ink lace tuile for seafood dishes, built from water, oil and a small amount of flour.
- Charred EdamameShelled edamame blistered hard and finished with lemon zest and sea salt.
- Charred Spring OnionBlackened outside, tender inside, finished with sherry vinegar.
- Chilli Crisp EdamameEdamame glazed with chilli, smoked paprika, palm sugar and cider vinegar.
- Confit Lemon BrunoiseThin lemon slices simmered in light syrup, cooled and cut to a fine brunoise.
- Crispy ChickpeasRoasted until crisp, then half of them crushed.
- Crispy Melanzane Herb NestNido croccante di melanzana ed erbeFine aubergine-skin julienne, crisp parsley and fried capers finished with lemon zest and sea salt.
- Roasted Butternut CubesButternut roasted until caramelised at the edges and tender while still holding its shape.