At @oxitea.room, the bread course accompanies your a la carte meal of geometric shapes inspired by the Bahaus movement. The chef gently scoops the butter into perfect quenelles, softly placing them on the plate. Today we tried the curry butter, uzu, basil and parmesan butter, and the caramelised onion and white wine vinegar butter.
What do you think? 🤷🏽♂️
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