Catching up on the Sunday paper this morning and was excited to see Sylvan on the Edible Selby for T! 

His food is truly beautiful!

He made lamb katsu with wild cress for our Sheep and Weeds opening at August

and has long worked with the amazing Louesa Roebuck and Matt Dick.

Represent!!!

August event: 

Ume plum fizz

fried local smelt

cucumbers with yamaki miso 

and tomato and shiso with kewpie mayo

Also, remember this meal he made?