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CHARGRILLED MARINATED CAPSICUM WITH CHERRY TOMATOES, CAPERBERRIES & MUSTARD CRUMBS
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BUTTERNUT SQUASH WITH GINGER KIMCHI DRESSING
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LEEK BAKED IN EMBERS
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PORK BELLY SKEWERS WITH SUGAR SNAPS & WATERCRESS SAUCE
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EGGPLANT, LEMON & BAY LEAF SOUVLAKI WITH HERB PILAF & TZATZIKI
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BEET LEAF & PRESERVED LEMON SPANAKOPITA
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CACIO E PEPE SUPPLÌ (ROMAN-STYLE ARANCINI) WITH ROASTED ONION KETCHUP
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SALT-BAKED BEET & ANCHOVY MAYO ‘VITELLO TONNATO’
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BUCKWHEAT SALAD WITH WHIPPED FENNEL FETA
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CAULIFLOWER COTOLETTA WITH BLISTERED BEANS
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