Still, Life

This one sounds disparate: sustainable Loch Fyne farmed salmon wrapped in Corsican valetta (cheek) ham, served with wild asparagus, sprouted wheat, almond milk curd and Australian Manjimup black truffles. It came together unexpectedly well, with the fatty, almost citrus-noted salmon riding the surf, and the truffles and textures of the wheat grounding the turf. The fish is responsibly farmed and the dish is seasonal (naturally, and as part of a greater July truffle menu at Stellar) - both of which go a long way in ensuring there will be enough for the future. Moderation, in all facets.