Ombra welcomes beloved former-Wellington restaurant Field & Green for this special continuation of their iconic Wellington On a Plate Jewish cuisine series. Join Laura Greenfield and the chefs at Ombra for a special five-course dinner celebrating the diaspora of Jewish cuisine - ‘Pesce alla Ebraica’, a Jewish-Italian fish cuisine. In the 16th century, Jewish immigrants from the Iberian and Levant regions came to the coastal trading cities of Livorno, Venice and Rome, bringing their Sephardic traditions and produce, including the humble tomato. Fish has always been a primary ingredient in Jewish cooking and is considered pareve (neutral in the observance of dietary laws) and so for new immigrants, fish could be bought from a non-kosher market. Because fish was plentiful, it symbolised prosperity and led to some fascinating culinary creations that have made a long-lasting impact on Italian cuisine.

Chicago-style hot beef with an all-beef smashed patty, pepperonata, Italian herb and giardiniera mayo and smoked provolone in a Brezelmania milk bun