🍊 Matthew’s mandarins and citrus-cured kingfish 🐟
Calamari, zucchini, green peas, caviar and black garlic.
Pairs well with 2022 Tenuta Ulisse Pecorino, Abruzzo Italy.
Carpaccio di pesce – citrus-cured Spencer Gulf SA kingfish with Matthew’s mandarins, green chili, shallots, lemon, dill oil and bottarga.
Considered the world’s best raw fish for sashimi, the icy waters of Antarctica tone the flesh of the indigenous Yellowtail Kingfish, creating a firm yet delicate texture and unique, rich flavour.
Sweet and tangy in-season mandarins from Thomastown pair perfectly with a spritz of heat from green chili, and the umami flavour of Sardinian bottarga.
Chef David declared this lip-smacker ‘dish of the week’, due to mandarin being an unusual pairing for fish. Normally, mandarin’s sister, blood orange, is the star. But we think mandarin salsa with some of the world’s purest kingfish is a match made in heaven.
This menu’s carpaccio di pesce will be available until Sunday, 8th of September.
Table for two at Little Black Pig? Make your reservation below.