The warm salad of frisée and oyster mushrooms, with Prosciutto di Parma and a four-minute egg, was the clear winner for the starter. Mixing the egg into the salad really brings this dish to life. The line-caught yellow-fin tuna tartare with mizuna, ponzu sauce and sesame croutons was refreshing, but nothing exceptional to note. The orecchiette tossed with pancetta, tomato and rosemary ragu seemed a bit of an anomaly on the menu, but it sounded good so we ordered that too. It was only after the fact that I realized what was strange about this dish being part of the appetizer line-up. I can’t resist pasta, pancetta and cheese (this dish had both sheep’s milk ricotta and buffalo Mozzarella), but as a starter, especially as our fourth, it was too heavy. That is no fault of the restaurant’s, but my own faulty decision. It just didn’t pair well with the rest of what we ordered.