Starters consisted of Choggia beetroot slivers with cashew puree and local salads... sublime I do have to say. That beetroot had the earthiness of beetroot but was so subtle.
For the main course I had the most satisfying calabrese and confit Jersey Royals with spelt grain and a warmed almond and olive oil emulsion, lovage and pickled cabbage.
And finally the dessert of salted chocolate tart with peanut butter sorbet - divine.
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