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Wood Ear, ’nduja & Cherry Tomato
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Oyster Mushrooms With Garlic, Herbs & Sumac
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Sautéed Enoki With Dried Mushroom Sauce & Chilli & Parmesan Breadcrumbs
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Morel & Leek With Mascarpone
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Braised Fennel With Anchovies (Finocchi In Umido Con Acciughe)
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Roman-Style Marinated Pumpkin (Zucca Alla Scapece)
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Fragrant Eggplant Glazed In Red Vinegar
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Zucchini Frittata
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Green Beans With Tarragon & Buttermilk
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Baked Baby Potatoes, Capsicum & Washed-Rind Cheese
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