The Bite Magazine - Spring/Summer 2021 - Issue 29

bitecuisine Pappardelle Ai Fungi Lemon Meringue Pie. Both were delicious with the hot and lemony bubble softness of the meringue and the creamy gone-to-heaven-and-never-coming-back panna cotta melt- ing in our mouth. The latter was decorated beautifully with dribbles of wild berries and colourful petals that made it decorative. The lemon meringue had a bronze coating as if it had been lightly torched, making it equally attractive and decorated with colourful petals as well. If these two desserts do not tickle your fancy, you can go ei- ther for the Tiramisu, Como Ferrero Roché, Artisan Italian Gelato, Cannolo Scomposto (Deconstructed Cannoli made with cannoli cream and shells, ricotta cheese, pistachio and chocolate syrup), Torta Di Mandorle (Almond Cake) & Pis- tachio Gelato and Italian Cheese Board. Como Garden also provides the usual coffees like espresso, latte and cappuc- cino, and various teas like English breakfast, chamomile, peppermint, earl grey, and green tea. Como Garden is opened Monday to Saturday from 12 pm to 11.30 pm and Sunday from 12 pm to 11 pm, with terrace dining available from 12 pm to 10.30 pm. Como Garden 37 High Street Kensington London W8 5ED Tel: 020 7937 7287 https://comogarden.co.uk Panna Cotta & Wild Berries Lemon Meringue Pie Food Photographer:Tony Wellington