The pumpkin seed oil reads as pallid in the photo. It may have been more vibrant in person. If you want to up the green level of an oil, either blanch/shock/puree some spinach into it, allow to settle, and strain. Or do the same with chives or parsley.
Usually I loathe coloured plates but it *really* works here.
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This is extremely pretty, but:
The pumpkin seed oil reads as pallid in the photo. It may have been more vibrant in person. If you want to up the green level of an oil, either blanch/shock/puree some spinach into it, allow to settle, and strain. Or do the same with chives or parsley.
Usually I loathe coloured plates but it *really* works here.
I’m assuming this is part of a multi-course menu?