13 courses tasting menu for 12 guests. Fun night!
Sous vide chicken breast, crispy chicken skin, Frank’s sauce fluid gel. Blue cheese cream and celery leaf.
A play on buffalo chicken wings.
Umeboshi (Japanese salted plum) cured in oliver oil and kombu, grated frozen feta.
Lightly smoked tuna chu toro (medium fatty tuna) on top of a japanese style potato salad, homemade Ikura.(soy sauce cured salmon roe.)
Sourdough starter discard pancake, homemade creme fraiche, ensui uni.
Salad of raw Hokkaido scallops, cucumber and crab seasoned with a pine nuts, homemade yuzu kosho and miso sauce, fermented pearl tomatoes, beet "prosciutto" (the beets were first cooked sous vide, then cured in salt for a few days, smoked then inoculated with koji kin and left to incubate for 36 hours, then dehydrated and finally cured in olive oil.
"Lobster Thermidor" butter and Espelette pepper roasted lobster meat, sauce of shallots, cognac, white wine, lobster stock made from the heads, parmesan and some cream. Poured over the lobster and gratiné.
Steak tartare like a Chaat papri. Homemade chaat spice seasoning, homemade crispy papri, homemade tamarind chutney, homemade mint chutney, roasted potato brunoise, sev, nasturtium.
Chawanmushi made with a 12 hours sous vide shiitake stock and kombu dashi. Topped with a grilled shiitake mushroom. (the shiitake was cooked sous vide with white sesame oil, brushed with soy sauce and reduced dashi and grilled.), gingko nuts.
Clear chicken soup, homemade ramen noodles, shio tare, ajitama quail egg. Shiitake aroma oil and crab leg meat.
Chicken skinned cod fillet (the skin of the fish was replaced by a meat glued piece of chicken skin and the fish was roasted as if it was it own skin.) Chicken jus gras, farro risotto.
Sous vide then seared Australian wagyu, carrot mustard. (A heavily roasted carrot puree mixed with a third of its weight of Dijon mustard.
Sticky toffee pudding, miso toffee sauce, rum raisin ice cream, plum purée (plum preserved in cognac for two years), vanilla olive oil, cognac and maple syrup sauce.
