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4 Cards in this Set
- Front
- Back
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Sher Wagyu Tartare, puff tendons |
-diced Wagyu mixed with -shallots -chives -semi dried tomatoes -horseradish -confit celery -smoked oil -sherry vinegar Served with puffed beef tendons and black garlic creme fraiche And a sprinkle of wakame powder Puff tendon: boil tendons, drain, press and cool. Once set, slice and deep fry |
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Onion Consomme |
Consomme (what we pour) Made with onions cooked and delgazed with Madeira (fortified wine) Finished with vegetable stock Compote: onions cooked with thyme , truffles and olive oil Parmesan foam -cream -parmesan Finished with: -pumkin -swede (yellow turnip) -croutons -flowers -grated cured egg yolk |
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Cured Kingfish |
Kingifsh cured in beetroot Garnished with -housemade pickled ginger -dressed with pickling liquid -preserved cucumber -beetroot puree |
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Sea perch mousseline |
Location : from NZ Mousseline made from sea perch, scallop, prawn, cream, egg white and truffle -bisque made from WA crafish heads, mirepoix (cooked diced veggie), dry sherry , fish stock, vanilla, saffron and cream Garnish: brunoised (diced) carrot, leek and fennel -parsley Tuille -creme fraiche -avruga : alternative caviar, no fish roe |
