Buca Montant:$70.00 2018/ Photo Credit: Bar Cicchetti

2018/ Photo Credit: Bar Cicchetti

org/Cuisine/Restaurants/le-cartet

Paired with al-dente asparagus spears and shaved raw asparagus salad

Ceviche au poisson • 32 $

Buca Montant:$70.00 2018/ Photo Credit: Bar CicchettiBuca is about much more than charcuterie. Rob Gentiles kitchen has somehow got an offal wary city hooked on crispy pigs ear with fennel salt, lamb brain saltimbocca, duck egg bigoli with duck offal rag, and pork blood pasta with nduja. While the kitchen favours big, robust flavours, it also boasts a convincing light touch (try summers linguine with sweet prawn broth and zucchini flowers). The restaurant is boisterous and invariably crowded. The high