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.
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?

1 comment:

Anonymous said...

Wow... this looks beautiful and soooo yummy!!! I would love to have some of the Ume fizz.