Stracciatella | White eggplant | Basil | Parmesan | Datterini tomato | Arbequina Treurer Olive Oil

The presentation of this dish came along with a bottle of olive oil and organic white eggplant on the table (not captured in this photo). When the dish was served, the waitress poured the olive oil on top of the burrata ball. It’s quite an interesting view watching the little oil bubbles form and float around - a plus on the aesthetics but not anywhere near theatrical. Beneath the burrata ball, I had expected discs of eggplants to be revealed. But no, it’s mashed up egg plant - something along the texture of potato mash. Break this up and have it alongside the clear tomato soup to balance out the cheese. The combination of texture and flavours is very well executed here. This was also served with home made herb bun. A small lil’ bun filled with herbs, baked to crisp and dusted with salt. You could hear the crisp when you bite into it! The bun was meant to complement the dish but I’d say it could be a dish on its own too.