Seared sea scallops
with aromatic Shiso sauce , fresh green apple, raw radish
Second
Grilled octopus,Poached white asparagus, lentils cooked with a strong vegetable stock, fresh king crab meat, green garlic purée
Third
Sous vide rib eye for 2 (4 platters) served with smashed fingerling potatoes, seasoned with chives and topped with malt vinegar aioli. A petite signature salad, and beef jus.
Final
Strawberries and sweet cream
Strawberry caviar , strawberry fruit roll up, layered over angel food cake, topped with a quenelle of frozen yogurt
Other Infomation
Everything will be prepared in advance. Reheating, minor garnishes , main course item and veg prep will be produced at your kitchen.
We can always adjust menu items
We can make changes to the menu. I’m very flexible.
***all gluten free***
Meal for 8 on 26 June 2021
Lamb meat balls , cured tomatoes, yogurt, herb pesto
Beet salad, rasp beet caviar, house made burrata , white balsamic
