A highlight of the menu is A Coral From the Sea, a culinary symphony presented in three movements: a unique brandade macaroon that creatively blends a classic French dessert with cod; pickled olives filled with sea bass and fermented garlic mayonnaise; and dried squid marinated in sea salt, sugar, and shrimp powder, served alongside a homemade green bean sauce.
These snacks are artfully arranged on shells, which rest atop a piece of coral that Durante personally selected and meticulously arranged.
With the successful launch of his first menu behind him, Durante is already brimming with fresh ideas, eager to transform his concepts into dishes for diners in the Greater Bay Area.
Contact the writer at liyingxue@chinadaily.com.cn
