, with Japanese influences in the form of a ponzu dressing here and Japanese Wagyu there scattered throughout.
Fair warning: gorgonzola piccante, a stronger and more pungent variant of the already notoriously potent cheese, is used here and is definitely an acquired taste.The next dish tasted better than it looked, and offered a glimpse into Taverna’s merging of these two culinary heavyweight nations.Reminiscent of the classic, the Saba Potato - Sicilia Style here uses Japanese saba mackerel to great effect.
A typical Milanese dish, this version here consists of delicate, slightly sweet poached white asparagus, the traditional sunny-side-up topped with Parmesan and a less traditional sauce of browned butter, capers and parsley.Plump Japanese oysters feature in the Squid Ink Tagliolini, with a dusting of grated bottarga.
The best dish of the night was the TTR Ossobuco , a heap of fork-tender meat and fat, soaked in its braising liquid and laid on a bed of mashed potatoes.The traditional accompaniment of gremolata was a fresh and citrusy addition, necessary to balance out the richness of the rest of the dish., and with it, the prized marrow.