Spring ingredients sparkle when handled with a little tenderness. This light lunch menu, featuring the best of the new season, is simply sunshine on a plate. The table is set.

Sheep’s milk yoghurt panna cotta

Peas with lemon and lardo

Potato stacks and asparagus
Potato stacks and asparagus
Potato stacks
Asparagus with salad onions, garlic and almonds
PHOTOGRAPH JASON LOUCAS

Steamed coral trout with pickled fennel
Steamed coral trout with pickled fennel
Steamed coral trout with pickled fennel
PHOTOGRAPH JASON LOUCAS

Baked buffalo mozzarella and prosciutto
Baked buffalo mozzarella and prosciutto
Baked buffalo mozzarella and prosciutto
PHOTOGRAPH JASON LOUCAS