Artichoke, spinach and caper stuffed Veal with burnt carrot purée, pickled fennel and arugula salad with a touch of fennel pollen.

Artichoke, spinach and caper stuffed Veal with burnt carrot purée, pickled fennel and arugula salad with a touch of fennel pollen.
Artichoke, spinach and caper stuffed Veal with burnt carrot purée, pickled fennel and arugula salad with a touch of fennel pollen.
Alexander Quintero

Alexander Quintero

Sous Chef - Junior 6th April 2019

Artichoke, spinach and caper stuffed Veal with burnt carrot purée, pickled fennel and arugula salad with a touch of fennel pollen.