$68++ for ala carte, where wild caught turbot is used instead of sea bass). As soon I saw on the menu that there’ll be a “crispy free range egg yolk”, my curiosity piqued. It’s actually that little orange ball on the left here, and it is recommended to crush it and mix it into the light and refreshing cardamom scented green pea puree. A colourful and light dish suited for summer, and our warm climate.
🔸
This is created by Italian celebrity chef brothers, Enrico and Roberto Cerea from Three-Michelin starred Da Vittorio of Lombardy, Italy. They have refreshed the menu at Fratelli, with dishes inspired by their treasured family recipes, featuring fresh summer harvests and artisanal ingredients from Italy.
🔸
[Media Invite]