Giacomo Pesce

Giacomo Pesce

Chef de Partie Member since August 2018

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Truffle gnocchi with bay leaf butter, kale, and green asparagus, aioli, wild garlic cream, nasturtium and herb oil
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Truffle gnocchi with bay leaf butter, kale, and green asparagus, aioli, wild garlic cream, nasturtium and herb oil

Salt and pepper cured coley, pea cream, celeriac fondant, dresses peashoots, pickled carrots, kiwi and truffle gel
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Salt and pepper cured coley, pea cream, celeriac fondant, dresses peashoots, pickled carrots, kiwi and truffle gel

Roast fermented carrots with lovage, seaweed, and almond, carrot and orange purée, carrot and cardamon ketchup, carrot salt, carrot oil.
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Roast fermented carrots with lovage, seaweed, and almond, carrot and orange purée, carrot and cardamon ketchup, carrot salt, carrot oil.

Pan fried coley, fermented potato and mustard purée, potato fondant, smoked salmon and sun-dried tomato mousse, leek cream, pickled cucumber and micro greens.
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Pan fried coley, fermented potato and mustard purée, potato fondant, smoked salmon and sun-dried tomato mousse, leek cream, pickled cucumber and micro greens.

Stout glazed braised ox heart, butter braised cabbage, sauerkraut cream, Jerusalem artichoke crisps, pickled cucumber, nasturtium
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Stout glazed braised ox heart, butter braised cabbage, sauerkraut cream, Jerusalem artichoke crisps, pickled cucumber, nasturtium

Duck breast, Jerusalem artichoke, celeriac fondant, confit leeks, horseradish and lemon cream, sea buckthorn, parsley oil, red cabbage sprouts
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Duck breast, Jerusalem artichoke, celeriac fondant, confit leeks, horseradish and lemon cream, sea buckthorn, parsley oil, red cabbage sprouts

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