Most of their starters were stellar, but this ranked first as the most popular starter (voted amongst the eight of us around the table) that evening. Swipe to see what's beneath the foam.
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The pork jowl was slow cooked for 26 hours (so soft and velvety), before being fired over almond wood. And that's the almond wood that imparted a lovely smokiness to this pork. It's already good on its own, but everything else complemented it to give it a fuller range of flavours, from the Szechuan peppercorn pineapple, celeriac puree, shoyu-cinnamon glaze to the finishing touch of the fermented tamarind (the espuma).
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Taken during a tasting.