Review

The culinary alchemy of chef–scientist Luca Mascolo champions zero waste and mindful gastronomy. The evening ebbs and flows with maestro Massimo Zoz at the helm, allowing guests to meander from the newly renovated lounge seating, to a cosy corner table and perhaps end at the bar with playful twists at every turn. Think, wafer thin crisps of pork belly, 24 month aged parma ham, powder dried leftover Chiang Mai organic tomato and onions caramelised for a whole day, to add depth and sweetness. A burst of tomato, reduced for 10 hours into a tangy bubble, olive oils infused in-house and an exquisite mortadella foam, all ready to be scooped up into the crusty complex unique sourdough ball that is smokaccia and was 10 years in the making. Salad leans away from convention, towards an essence of pickled red onion, roasted pine nut sorbet and a crunch of fresh celery set on a cucumber gel with zero waste espuma of radicchio, cabbage and carrot. Pert rounds of A5 Japanese wagyu Oguma, oyster, mango seaweed caviar and kale. Chef Luca’s creation of a fully vegan 18-course menu, is also a deeply heartfelt sustainable experience without compromise. The service team deserves praise, delivering each course with eloquence, knowledge and confidence. The wine card features a curated list of Italian vintages.