It is always daunting cooking for people whose lives revolve around eating and drinking so a menu that takes in a deconstructed Toro Nicoise (served in a martini glass with the vegetables at the bottom topped up with tuna mousse and garnished with hard-boiled egg and chives) followed by a twist on that prince of leftovers Arancini (duck ragout topped with risotto and a parmesan and basil breadcrumb crust) and then a main of Bollito Misto (chicken, shin, brisket and tongue with red and green sauce, mixed vegetables) with a surprise addition of a puree of Melanzane Arrosto with Japanese and Cantonese influences (deskinned and warmed with sake, miso and sesame oil then topped with deep fried bacon bits and dried shrimp) was always going to be a bridge too far. Drinking sketch on my other blog.