Gin-cured scallops and mandarin at Little Black Pig 🍊
scallop carpaccio with mandarin, green chili, shallots, lemon, dill oil and bottarga.
Pairs well with 2021 Gustave Laurentz Pinot Blanc, Alsace France.
Carpaccio di capesante – gin-cured thinly sliced Abrolhos Islands scallops with new season mandarin, green chili, shallots, lemon, dill oil and bottarga.
2021 Gustave Laurentz Pinot Blanc, Alsace France.
In-house bread, baked daily.
Cold winter waters make WA’s Abrolhos Islands scallops plump, tender and full of Omega-3.
Sweet, seasonal mandarins pop in little satisfying bubbles when under the pressure of my fork.
Green chili, my favourite component of this silky dish, breaks up the sweetness and wakes up one’s palate.
Dill oil arouses an unexpected sweet, smooth, liquorice flavour.
Crunchy shallots and acidic lemon rounds out the dish, and grated bottarga (cured fish roe) brings the saltiness of the sea.
This menu’s carpaccio di capesante will be available until Saturday 29th of July.
We are closed for holidays next week.
Little Black Pig & Sons will be closed for holidays from Sunday 30th June until Sunday 7th July.
We will reopen with a new menu on Wednesday 10th July.
We welcome you to join us this Friday and Saturday for lunch and dinner!
Carpaccio di capesante – gin-cured thinly sliced Abrolhos Islands scallops with new season mandarin, green chili, shallots, lemon, dill oil and bottarga.