Done with the Asian inspired 6 course tasting last night. Been cooking and planing for 3 days. making various stocks and dashi, sauces and pickles. most labor intensive was the dessert. Thoroughly enjoyed it. Next plan is a 7 course French inspired menu.
Course one
Edamame/ Citrus/ Pea shoots
Steamed edamame with citrus salt, served with pea shoot. The citrus salt was made by zesting a lime, a lemon, a grapefruit and an orange, dehydrating them and mixing with smoked salt and chili.
Course two
Lobster/ Ponzu/ Scallion
Butter sous vide lobster tails with ponzu fluid gel and scallion oil. served with crispy bread. (White sandwich bread passed through a pasta machine then crisped up in the oven at 180ºC)
Course three
Duck/ Foie gras
Duck leg and foie gras stuffed wonton in a rich duck bone broth, served with a brunoise of carrots, daikon radish and a baby bok choi.
Course four
Dan Dan noodle.
Vegan dan dan noodles, credit goes to Kenji Lopez-alt
Course five
Bao/ pork belly/ Hoisin
Homemade boa (recipe by Chefsteps). Sous vide pork belly (Again chefstep specs 80ºC for 7 hours) Bagged with chinese five spice (make your own, it's way more powerful) served with sweet cucumber pickles and homemade hoisin sauce (quite happy with that sauce)
Course six
Mango "puding"
Mango panna cotta (set with iota carrageenan), homemade mango sorbet, mango and cilantro salad, freeze dried mango, coconut sponge, coconut crumble, coconut snow, coconut fluid gel
Pork belly and Lobster cooked with joule. #cookwithjoule
