brassicas, hokkaido pumpkin, extra virgin olive oil | bouquet: blanched hispi cabbage, grilled swiss chard, charred broccolini, pickled kale - all seasoned with hazelnut oil, charred lemon juice and portuguese sea salt | sauce: spinach, kale, garlic and extra virgin olive oil emulsion | hokkaido pumpkin: cooked in hazelnut oil with bay leaf, passion berry, black lampong pepper

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