Author archive
Octopus, passion fruit vinaigrette, patatas bravas, pickled chayote, fermented beets...
Read moreCrusted quail egg mollet, leeks ask, soubise sauce. Mushroom, nuts and olive edible soil. Carrot cumin purée, roasted pumpkin seed, pickled mustard seeds, verbena flower...
Read moreHerbs crusted arancino of venetian duck ragu. Blackberry Madeira wine reduction. Minted pea puree. Wild blackberry leaf oil. Blackberry in lime zest vinaigrette. Flowers, fresh sage...
Read moreBlack and white sesame crusted tuna mi-cuit, gingered soy gel, borage flower. Pistachio, mango, pickled chayote, nasturtium salad with nasturtium vinaigrette on coconut sesame tuile. This dish is inspired by two islands I cherish: Phuket, where I lived before, and Madeira, where I live now...
Read moreRoast guinea fowl breast, banana passion fruit whisky sauce, braised fennel. Sweet potato mandarin puree, guinea fowl lemon thyme crumble, pansy flowers, tarragon, sorrel...
Read more