Nasturtium Pasta by Sous Chef Sarah-Jane Schmitz

The Pasta is accompanied by Artichokes from our vegetable garden. We added the tender heart of these Artichokes and using the outer Artichoke leaves a cream sauce was created.

Almonds were roasted in brown butter to enhance its nutty aroma and the flash fried capers added a salty crisp texture to the dish.

As one would traditionally grate parmesan over a pasta, we made use of a 5-day cured egg yolk.

This dish was created by Sous Chef Sarah-Jane Schmitz.