salty, savory, melt-in-your-mouth…

…and one of our absolute favorites for dinner. Made from daikon radish and served with salty ëgg yolk, black pepper collard greens, capers and toasted walnut.

We love taking something familiar and turning it on its head. A little magic from Chef Davin transforms the humble daikon into something tender, rich and satisfying that gives you everything you want from a scallop, without the seafood. It’s a beautiful reminder of just how versatile plants can be… and with a little imagination, creativity and the right technique, pretty much anything is possible.