M E D I A T A S T I N G
One of the courses in our 8-course Degustation Menu ($218++), this was easily the crowd favourite.
The handmade agnolotti were filled with butternut squash and amaretto, and served in a Parmesan sauce topped with a flurry of almond snow. A deep, dark almost caramelly-thick 25-year-old aged balsamic vinegar, its backstory presented to us just before the plate of agnolotti arrived, was carefully trickled over as the final touch. There seemed to be so much happening here but the deft precision in balancing all of the elements led to exceeding deliciousness.