Basil and Burrata
Kirk Westaway, JAAN x Umberto Bombana, 8½ Otto e Mezzo Bombana
(Part of the Lunch Menu $188)
Part 1
As expected, every course delivered in terms of presentation and taste. It was difficult to pick on anything at all.
The signature heirloom tomato 🍅 was sweet and beautiful, paired with the creamy dollops of fresh burrata, a perfect combination.
👍🏻👍🏻👍🏻👍🏻👍🏻
I'm a carnivore but I can imagine just how wonderful the vegetarian menu is just from this dish and the pea reduction dish I had before this.
A perfectly cooked heirloom tomato stuffed with oxheart tomatoes, capers, gherkins and oregano. It was cooked sous vide in tomato consommé. Alongside are a collection of ingredients with different textures on the plate. One of the key ingredient was ‘Burrata Artigiana’ – an artisanal french cheese. Really creative!
Stuffed Heirloom Tomato with artisanal burrata, basil sorbet. Really healthy, really good.
Bits of tomato stuffed in a large tomato, served with burrata, tomato espuma and basil sorbet. The flesh of the tomato was meaty with an abundance of tomato juice as you sink your teeth into it. Burrata on the side proved to be creamy, chewy and made good complements to the tomato. It was a very refreshing dish that had the burst of basil fragrance from the sorbet against the robust and acidic tasting heirloom tomato!
