bass

miso shiitake butter

lemon-caper butter sauce, cauliflower purée, potato medallion, ponzu cherry tomatoes, fennel salad

pumpkin purée, fennel confit, salicornia, cockles, saffron velouté

Oven baked fillets wrapped in grape leaves with herb butter, or oven baked whole fish with root vegetables, tomatoes and white wine; roasted vegetables, sweet potato purée, white wine, tomato & olive

Grilled sea bass with lemon dashi emulsion, soy-braised shimeji mushrooms and grilled asparagus

caponata siciliana, speziato sauce