Fourth dish for both 6 and 8 courses meal from the restaurant’s Chapter 1: Monochrome.

This was my partner’s favourite dish that night and a very close second for me. The dish was inspired by the 25 year old balsamic vinegar used. And it all came about when the chef did bed and breakfast at the place where it was manufactured and it was named after the room he stayed in.

We got to smell the vinegar and the chef and staff came out to explain the story and different scents of the vinegar to us before the chef drizzled the vinegar onto our dish. Something like a tortellini but filled with butternut squash. Together with parmesan sauce and topped with almond snow. Really really good and I would have thought that it’ll be jelat but it’s not.