Sous vide rack of lamb, cooked at 54C, chilled, trimmed and finished with a peanut vinaigrette, rolled in coriander and cilantro. Pepper, salt.
Rice - lime and cream rice.
Sauce - thai curry paste and shrimp paste was the base, cooked with mexican mojo, a lot of cilantro, a lot of serrano, then blended, coconut milk powder, deglazed, reduced, cooked again.
Shrooms - deepfried and then mixed with peanut butter and soy, lime, scallions, serranos and sesame oil.
Flash pickled cabbage with a lot of oregano.
