Sample menu 4

Molecular gastronomy menu

Salmon with miso caramel; and spinach soup with smoked salmon ice cream.

.

Oyster, ginger jelly, salmon roe and beer.

.

Enoki together with a marinated scallop
– a two part ‘dashi’ dish – enoki is a cold dashi stock (kombu and bonito) with enoki mushrooms;
and the marinated scallop is a scallop on a dashi jelly.

.

Lamb loin with Medjool dates and chervil.

.

Popcorn caramel liquefied
– in a shot glass.

.

Goats cheese surrounding quince paste in a Panko crumb ball – all deep fried.

.

Chocolate ganache with orange oil and spices.

.

Corn, coconut, cayenne and mint
– coconut and corn sorbet with cayenne pepper, salt, lime zest and mint puree.

.

Beef, pumpkin and banana
– a small piece of beef, marinated and cooked sous vide with four tiny foods
– banana puree; Thai chilli; spiced peppery peanuts and sweetened lime peel,
all served on a pumpkin soup with banana froth.

.

Quail, cranberry sauce and chervil
– the quail is cooked sous vide and given a heat burst before serving.

.

Porcini soup with parsley spaghetti
– you ‘extrude’ the spaghetti yourself into the hot porcini beef broth.

.

Warm yoghurt and cream cheese ‘ice’ cream.

.

Blueberry soda and a popping surprise.

.

Apple, horseradish and celery
– apple sphere with a horseradish and white chocolate coating surrounded by celery soup.

.

Mango and mango soup
– this is a two part dish
– one part contains a small dish with mango puree, sesame oil and soy pudding with a bonito flake on top;
and the other part consists of mango soup with champagne, ginger and lime zest on top.

.

Dry caramel ‘fluff’
– a shot glass with fluffy dry caramel.

.

Rhubarb and beetroot
– a tiny glass of rhubarb juice containing a beetroot sphere; rhubarb jelly; and rhubarb sorbet with a tarragon leaf.

.

Raspberry ‘surprise’ macaroon and a orange chocolate truffle.

Two additional dishes may be substituted:–

Yoghurt, mint, peas, celery and whey
– a very interesting dish consisting of yoghurt parfait; a mint leaf; candied peas, pea shoots and celery
with chervil on top surrounded by whey and mint oil.

Apple, marjoram and hazelnut
– this is a ‘play’ on Granny Smith apples! It consists of Granny Smith apple and marjoram compote;
some thin slivers of Granny Smith apples; Granny Smith apple gel surrounded by hazelnut milk
and topped with aged apple balsamic vinegar.