sautéed carrot tops, radish greens, chard, kale & herbs,
mixed with egg, feta cheese & panko,
rolled into balls & fried in olive oil.
served with a squeeze of lemon & a creamy cream-less sauce of
roasted walnuts, walnut oil, lemon zest, parmesan & freshly-ground pepper.
SQUID INK RISOTTO WITH PUMPKIN CREAM
nutty risotto with parmesan shavings & wild mushrooms,
drizzled with a roasted & then slow-cooked pumpkin & balsamic vinegar sauce.
CIDER-BRINED & HERB-RUBBED PORK LOIN
pork loin brined overnight in sparkling cider,
rubbed with olive oil, garlic, thyme, rosemary, mixed pepper & smoked salt,
and slow-roasted. served on a bed of roasted root veg.
ROASTED BRUSSELS SPROUTS
brussels sprouts sprinkled with fish sauce & freshly-ground pepper,
roasted & sprinkled with bonito flakes.
POACHED APPLE WITH CHAI CUSTARD
cored mini apple poached in red wine & mulling spices.
served with chai tea-infused custard,
freshly-ground cinnamon & crushed pistachios.