Culinary Plating October 4, 2022Brown butter sesame blondie, salty toasted sesame gelato, gochugaru ganache.
Culinary Plating October 4, 2022Roasted za’atar eggplant with sumac buttermilk yogurt, fried shallots, pomegranate. Credit to Yotam Ottolenghi for the dish concept.
Culinary Plating October 4, 2022rainbow trout, sweet potato, spinach, fig leaf oil, pickled peppers, radish
Culinary Plating October 4, 2022Pork loin with fig port sauce, cauliflower purée, roasted carrots, toasted walnuts, fresh figs
Culinary Plating October 4, 2022Cannoli filled with ricotta and mascarpone pistachio with vanilla ice cream
Culinary Plating October 3, 2022olive oil poached octopus and seaweed salad on a bed squid ink dirty rice, topped with grapefruit and pomegranite
Culinary Plating October 3, 2022Salmon En Croute with a duxelles of spinach, walnut & shallot – Salmon brushed with homemade country mustard. Served on hollandaise sauce with a rocket salad and tomato confit
Culinary Plating October 3, 2022Blueberry parfait, blueberry cream, Italian meringue, gram flour tuille, crème de mure syrup.
Culinary Plating October 3, 2022Oven roast octopus, burnt aubergine purée, earl grey pickled mushrooms, squid ink tapioca crisps, fig, lemon ash.
Culinary Plating September 29, 2022Steak au Poivre (peppercorn crusted tenderloin with cognac cream sauce) with Duchess Potatoes and Grilled Asparagus
