Open seven days a week, from early morning through until around midnight, the popular restaurant’s day is an evolution. There are three menus titled morning, noon and night, with food served continuously throughout.
Menus change, in tune with the seasons and the ingredients available, and this is reflected in the book’s theme and structure. The dishes on the Floriditas menu are simple and stylish, with clean vibrant flavours that let the ingredients shine through. Recipes, just like food, should be shared – that’s why Julie, Marc and James opened Floriditas, and that’s why they wrote this book.