Chef Goku, a graduate of the Culinary Institute of America, blends classical technique with a strong interest in food research and storytelling, allowing him to approach traditional dishes with both precision and perspective, while Chef Dylan Pereira, of Indian and Italian roots, cooks dishes which reflect that sensitivity, whether it draws from the alpine influences of the north or the sun-soaked flavours of the south.
Here’s what we tried at the pop-up
We started with Cured crudo, boasting of cured tuna, lemon dressing, grapefruit, capers, celery and Calabrian chilli, and brilliant would be an understatement for this. The sweetness of the grapefruit and kick of the chillis cut through the tanginess of the fish, dressing and capeers, beautifully, and none of the tastes felt overpowering.
Dining and Cooking