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This features a large pan of roasted carnaroli rice (usually used in risotto), garnished with tender earthy porcini mushrooms, crunchy vegetal sweet bell peppers / capsicum, and roasted whole pigeon.
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The style of the carnaroli rice is more like risotto, lacking any crisp, burnt bits, but instead, has an al-dente chew, with a burst of savoury earthy flavour from the au jus gravy.
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The pigeon has a tender, bouncy, meaty chew; with a bold earthy savoury sweet flavour, very satisfiying.
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Served with a special 'Hot Plate', that keeps your food warm.
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La Cala
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