Served at
NaroA restaurant that incorporates custom-designed ceramic plates created by local artist Helen Levi as part of its bespoke aesthetic.
A floral and sour Asian dessert with yuja mousse, lemon confit, and jasmine ice cream.
Mousse is a soft food preparation characterized by the incorporation of air bubbles, resulting in a light and airy texture. This texture can vary from fluffy to thick and creamy. Mousse can be prepared as either a sweet or a savory dish.
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A restaurant that incorporates custom-designed ceramic plates created by local artist Helen Levi as part of its bespoke aesthetic.
Executive chef of Atomix
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