Tarama
Cods roe Paste
Dry Garlic mash
1k soft white breadcrumbs
Peeled garlic
Frantoio evoo Lemon juice
1 piece Botarga
Octopus
Slow-cooked sous vide or stovetop in BALANCED EMULSION OF mandarin or juice, Frantoio EVOO, bay leaf, oregano
Mount Zero Dukkah required to finish on the BBQ
Garnish
Bronzed fennel herb or dill
Mandarin segments soaked in boiling water to remove pith - 3 per plate
Choggia beetroots sliced & pickled
Mandarin dressing – boiled mandarin, Frantoio olive oil, Mandarin juice, cider or chardonnay vinegar
Mount zero kalamata olives cut into cheeks
Seaweed lavosh
Ink sauce