Robert Hernandez
Octavia | San Francisco | April 2019
FEATURED DISHES
Kanpachi Crudo, Almond Milk, Lime, English Peas, Pickled Kohlrabi, and Jalapeño
Nori “Panna Cotta,” Charred Snap Peas, Trout Roe, Avocado, and House Ricotta
Tagliatelle, Asparagus, Fennel, Buddha’s Hand Confit, Anchovy, Yogurt, Dill, and Bread Crumbs
Liberty Farms Duck Breast, Green Garlic Pancake, Roasted Turnip and Carrot, Carrot and Mustard Jus, and Candied Kumquats
Photography by Kim Van Liefferinge
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