Suckling pig risotto, calvados apples and crispy skin
The author of this blog, in a recent japanese magazine! ( I only got to do it though because giovanni was away!)
Tasmanian saltwater Charr, house cured, with roasted beets and creme fraiche
Barramundi, charred japanese eggplants baby leeks and salsa rossa
Squid ink ravioli's with mussels and vongole in a prawn broth
Mini antipasto. Grilled marron tail with bottarga butter, claire de lune oyster with blood orange and bitters sorbet, and cured charr with lemon mascarpone
Suckling pig risotto, calvados apples and crispy skin
The author of this blog, in a recent japanese magazine! ( I only got to do it though because giovanni was away!)
Tasmanian saltwater Charr, house cured, with roasted beets and creme fraiche
Barramundi, charred japanese eggplants baby leeks and salsa rossa
Squid ink ravioli's with mussels and vongole in a prawn broth
Mini antipasto. Grilled marron tail with bottarga butter, claire de lune oyster with blood orange and bitters sorbet, and cured charr with lemon mascarpone
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