De Mondion chef Kevin Bonello recently collaborated with chef Kazunori Otawa, from Japan, to present two evenings where Mediterranean fayre met Japanese flavours.

Working with chef Kazunori, owner and chef at the Relais & Chateaux property, Restaurant Otowa, chev Bonello created a gastronomic feast that brought the best of both cultures together.

For the two occasions, the two chefs designed a six-course menu to entice the palate. By using local ingredients injected with Japanese flare, they managed to find the soul within each of their dishes, while highlighting them to perfection with their combined skills.

The Relais & Chateaux vision for “offering a cuisine that is representative of local traditions and environments and reflects their global diversity” was exquisitely reflected in the menu, which saw diners kick off the evening with Seared Tuna and, which saw diners kick off the evening with Seared Tuna and Yuzu-kosjo Essence, followed by Somen (Japanese vermicelli), Local Red Prawn and a Sauce Vierge Verte. Asparagus Pie, with Local Goat Cheese and Sauce Mousseline, as well as Pan-Sautéed Rock Fish with Paprika and Tomato Aioli, followed. Guests then enjoyed Roasted Local Rabbit with Eggplant and Miso Purée, before finishing off on a sweet note of Caramelised Peach, Nectarine and Plum served with Hoji-cha Ice-Cream. The evening finished with everyone relaxing over coffee and petits fours.