Smoked Butter Mackrel slightly spiced with Tellicherry Pepper.
House made Pappardelle. Durum wheat semolina dough + mortar grounded Malabar pepper, rested for 24h.
Sauce: ¼ reduced vegetable stock + 20 ml Green Vetliner white wine + ¾ sauce hollandaise. Remarkable…, the thinner you roll out the noodle dough, the better they taste. 2.min boiling.
Some lightly Pan seared cherry tomatoes, capers, and fresh Thai basil leaves.
Nice dinner.
