Zafferano rings in the arrival of spring with a toss to prosperity. Head Chef Andrea De Paola showcases classic yusheng presented with contemporary Italian flair in an ode to gourmet traditions, practiced by both Italians and Chinese cultures.
A medley of shredded vegetables – carrot, daikon, green radish, beetroot, celeriac, and capsicum – is topped with pickled ginger, candied Amalfi lemon, and balsamic vinegar marinated onion. For an indulgent finish, the dish is adorned with saffron crackers and freshly shaved black truffle, and served with Hamachi carpaccio and Hokkaido scallop carpaccio. The vibrant yusheng is dressed with a trio of sauces for exceptional flavour: sesame seaweed, black truffle and honey, and plum.