AVEQIAs Spring menu 2016
With the arrival of Spring, AVEQIAs Head Chef has created a sumptuous 4 course menu inspired by the longer days, first fragrant flowers, blooms and clean, fresh flavours.
Poached green asparagus , lemon ricotta with white asparagus foam and parmesan polenta crisp served with wild garlic velouté
For the first course of this delicious menu our guests will tackle the undisputed king of Spring, asparagus. You will combine the delicate flavour of both green and white asparagus in a light cloud like foam, and then poach the spears to perfection. This will be paired with a vibrant green heady wild garlic velouté and wild garlic powder. Textural crunch is added with a light polenta crisp.
Roasted monkfish and anchovy tapenade, artichoke Barigoule, bergamot essence with chorizo oil
With the second course, you will create a spectacular dish of firm, meaty Monkfish, smoky chorizo and finally add a sublime salinity with rich squid ink. These delicious ingredients are then combined with the Mediterranean sun drenched flavours of olive tapenade and shaved fennel.
Ballotine of corn fed chicken with girolle mousse , broad bean fricassée, caramelized baby onions and mushroom cappuccino
The main course uses plump British corn fed chicken breast which you will roll into a ballontine and fill with a light girolle mushroom mousse. The classic early spring season fresh broad bean, pea, pancetta and mint fricassé reminiscent of a British country garden awakening for the summer ahead is then added to the plate. Finally; you will create an airy light mushroom cappuccino froth and a lightly smoked potato croquette to complete the dish.
Trio of pineapple, rum gel and caramelized pineapple, lime curd, mango sorbet with coconut snow
For our spring menu 2016 dessert, we guide guests through the recreation of a pina colada with a trio of pineapple, rum gel, mango and lime sorbet. To complete the dish you create a zingy lime curd finished with coconut textures using crisps and a light dusting of snow.