... Oak Grilled Beef/Carrot-Ginger-Beef Fat Emulsion/Charred Broccolini/Smoked Fingerlings/Pickled-Charred Garlic/Balsamic-Soy Reduction..
Calm before the dessert storm!!
Prosciutto Wrapped Halibut/ Couscous Pearl Salad/ Charred Cauliflower/ Soft Boiled Quail Eggs/ Hummus with Sumac Dust/ Lemon Oil.
Apple braised and low smoked pork shoulder, onkaparinga shropshire blue cheese, savoury granola, redwine poached pear, crisp pear crackle
Duck, squash, endive, potato 🥔
Monkfish wrapped in prosciutto, tarragon and pistachio pesto, seaweed broccoli, black olives crumble and apple crisps.
Yuzu, chocolate, puffed rice and mango
Seared Wagyu Top Sirloin/ Sautéed Spinach/ Gorgonzola Mousse/ Onion Rings/ Mushroom Gravy.
It is HOT today so the only lunch that seems suitable is a beautiful salad with jewel coloured tomatoes, avo and some crispy gooey goats cheese. Throw in some freshly picked basil and a generous glug of @morgenster_sa
olive oil and we’re in seventh heaven!! 🍅🥑🧀
Due fuori menù!
Sullo sfondo il Piccione,
In primo piano Filetto di Cervo,Foie Gras, Fonduta e Tartufo Nero.
Voglia di selvaggina 😋
Stone bass, pepper veloute, pickled vanilla kaki fruits, salsify and nasturtium.
- tomorrow I’ll try to make a chips out of persimmon for monkfish, and if I’ll make this dish ever again I’ll change pepper veloute for tomato consommé, I found it overpowering rest of the ingredients 😐🙄
Thank you @piersdawson
you make magic! with @get_repost
Main course from our last tasting menu...
Iberico pork, cider poached and torched apple, vinagre de Jerez onion, smoked celeriac and apple purée, roasting jus...
Ceramics by: @mahamx
Grilled Lamb Chops/ Roasted Cauliflower Medley/ Cauliflower Purée/ Romesco Sauce/ Toasted Almonds/ Pomegranate.
What ingredients inspire you the most today and what ingredient / ”taste” can you not live without? My is lemon and chocolate.
Another day, another dish.
Sea Bream, caramelised chervil roots, truffle purée and chestnuts.