Pork Wellington, Baby Fried Potatoes, Tenderstem Brocolli and Mushroom Gravy. Freshly Made Chicken Liver Patê, Mushroom Duxelles and Cheat Pastry.
Culinary Plating September 9, 2020Caprese salad. Cherry tomatoes, grape tomatoes, beefsteak tomato, basil, olive oil, balsamic reduction, and ricotta.
Culinary Plating May 27, 2020Mushroom risotto. Garnished with shiitake, roasted king oyster mushroom, chives, parmesan, microgreens and a coarse walnut and basil pesto.
Culinary Plating May 23, 2020apple braised pork belly, potato puree glazed carrots and peas. reduction sauce
Culinary Plating March 17, 2020Reconstructed Beef Wellington. Sous Vide Tenderloin. Mushroom Puff Cage. Port Reduction. Lion’s Mane Duxelles. Serrano.
Culinary Plating February 1, 2020Mocha sorbet, sugared/preserved uncooked redcurrant, roasted white chocolate, coffee jelly cubes
Culinary Plating December 17, 2019Currently a uni student just trying things out, would appreciate any advice! Starter: figs, salami and dolcelatte with cranberry glazed walnuts. Fish: fried plaice with an orange reduction. Main: rösti with sourcream and fried prosciutto.
Culinary Plating December 8, 2019Had the day off so got sometime to practice, Seared Scallops, Sweet potatoes puree, sauteed Brussels sprouts, Bacon lardons, and Balsamic Glaze.
Culinary Plating October 28, 2019Home chef here; I recreated a Dungeness Tower from one of my fave restaurants. It has avocado, mango, Dungeness crab, topped with microgreens & a Balsamic reduction, basil oil & orange reduction.
Culinary Plating September 18, 2019An infused salad. Marinated charred hearts of palm, melon, sundries tomato, lotus root, orange gastrique, 2mg CBD.
Culinary Plating April 28, 2019It may not be fancy or elegant, but these are my steak frites and I love them.
