Inspired by the summer months ahead, Paolo introduces a variety of seasonal vegetables, leafy greens and herbs in a menu packed with fresh flavours and modern innovation. Recipes feature: nourishing quinoa salad with grilled zucchini, basil marjoram pesto, mini tomatoes confit, capers, olive powder, lemon zest and lupin flakes; plums and cucumbers combined with farm picked salad leaves, black garlic vinaigrette, macadamia nuts and cured egg yolk; creamy classic risotto with Italian style semi soft scamorza cheese and burnt eggplants; and to finish, absolutely delicious creamy mascarpone cheese mousse baked on a tray, served as a quenelle with seasonal fruits and sweet- savoury tasting black olive ‘sable’ shortbread biscuit.
A Vegetarian Feast
fresh flavours and modern innovation
Got a question?