Eggplant and Chinese greens with fragrant rice and yellow curry dressing was the highlight of the night. Served as a tower, it began with rice, topped with sweet roasted eggplant, a hidden roasted cherry tomato and garlic clove. Lightly sauteed baby pak choy, baby rocket, red onion and crispy fried shallot complete the tower. On being brought to the table, the wonderfully sweet, yet not to rice yellow curry dressing is poured into the bowl and adds a hint of coconut to the dish. Brilliant!
Roasted beetroot cubes are topped with rhubarb, orange, Spanish onion, Persian fetta and salsa verde. Although I tried all the elements to this dish, I prefered the simple pairing of roasted beetroot with melty fetta.
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