Don't miss their cured meats when you're here. There's a reason why they're called "salted and hung", which is literally what they do when they cure their meats.
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This dish surprised all of us when it was served because of the generous amount of black truffles on it. And these truffles were thick, so they maintained their shape till the end of the meal. Thick enough for me to taste the nuttiness in these truffles, when when you eat it with the thick confit egg yolk mixed into the coppa. So much flavour and fragrance in one mouth, with a good intensity of the coppa that's not too salty.
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I wouldn't have known of this gem if Chef @drewnocente hadn't sent this plate over as a gesture of friendship when I dined with @nantheless. Such a wonderful dinner that kept me happy throughout the evening. I'll review other dishes here too.

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