Autumn menu
Spiced duck with apple leather, charred cream, pickled chicory and beetroot rose
Serves 8-10 p as part of a larger menu, 4-6 if served as a stand alone dish. Spiced duck 1 Duck (Easiest to get from the market hall, ask to have it butchered) 50 g Spice rub (Clove, star anise, black pepper, rose pepper, fennel seeds) Score the skin of the duck breasts, season […]
Read moreRape seed cake with chocolate ganache, chocolate nougatine, Italian merengue and pumpkin sorbet
Serves 10 Pumpkin sorbet 1 Butternut pumpkin 1 Lemon 200 g Sugar 300 g Water 80 g Glucose syrup 4,4 g Agar agar Cut the pumpkin into small cubes. Press the juice out of the pumpkin using a juicer. Save the flesh and dry in an oven at 80°C. Bring […]
Read moreApple sorbet with beurre noisette cake, apple caramel, white chocolate snow and parsnip
Serves 10 if part of a taster menu Apple sorbet 5 Apples 1 Lemon 200 g Sugar 400 g Water 80 g Glucose syrup 4,4 g Agar agar Cut the apples and dice them into a mixing bowl (keep the cores). Squeeze the lemon over the apples and freeze in […]
Read morePan fried beef with grilled butter, baked tomato, tarragon butter and hay infused jus
Serves 10 Beef 1 kg Beef 3 Garlic cloves 5 Sprigs of Thyme Fry the beef in oil in a very hot pan until the beef is seared on both sides. Add thyme and crushed garlic cloves. Place the beef on a baking tray and bake at 80°C to a core temperature […]
Read moreLobster tortellini with lobster foam and charred cipollini onions
Serves 10 as part of a taster menu, 4-6 if served as a free standing dish Pasta dough 90 g Durum wheat 90 g Plain flour 3 tbsp Chive water* 1 Egg 2 Egg yolk *Chive water is made by taking approx 20 g of Chives, run in a blender with 3 tbsp […]
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