Curly pasta with tobikko, roasted corn and unagi slathered in mentaiko sauce.

I actually really enjoyed this special pasta. It’s a visually appealing dish with pops of colour - the purple curly pasta, dotted with bright orange tobikko, vibrant yellow corn and brown white unagi slices make a real beautiful pasta. It was light on the palate despite the mentaiko sauce, with alternating flavours and textures from the corn and tobikko. The unagi was also well-seasoned and cooked, with no gritty sandy texture. All good. Perhaps this is more deserving of a place as a Haus Pasta than the Carbonara, But Not Really.