What's simply known as "Egg" on the menu is actually a luxe European dish with freshly shaved black truffles. The egg is slow-cooked at 62 degrees, so that it's molten but still creamy. It's then served in a savoury bed of 24-months-aged Parmesan fondue which is good on its own, but even better when mixed together with the egg.
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This is then served with two textures of asparagus, slices of black summer truffle from Umbria (Italy), and garnished with affila cress.
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