BOX 2: Creamy Avocado Panna Cotta
Cilantro, lime and avocado almond milk "panna cotta", with salt baked carrots, cucumber, herbs and spring mix topped with balsamic pearls.
+ Pea and Potato Soup
Split green peas with red potatoes and home made vegetable stock, spiced with cumin and black peppercorn, finished with a drizzle of cashew, tahini, lemon cream, and fresh parsley.
+ Buttery Tomato Tart
Confit cherry tomato with basil, “ricotta” and fresh heirloom tomato, baked in a butter dough for a crispy sweet tart, finished with thyme infused balsamic reduction.