Spicy lamb with ramson croquette, grilled yellow beets and roast garlic lamb jus

Serves 10 as part of a larger menu Lamb 1,5 kg Silverside of Lamb 2 Garlic cloves 4 Sprigs of Thyme 4 tbsp Olive oil 2 tbsp Zaatar Fry the lamb, browning the whole piece well. Season the lamb with the zaatar and place it in a vacuum bag with the […]

Lamb with glazed carrots, wild garlic butter, rapeseed shoots and sheep cheese

Lamb 600 g Leg of lamb 2 Garlic cloves 1 stalk Rosemary 1 tbsp Olive oil Cook the meat sous-vide with garlic, rosemary and olive oil for 40 minutes at 58°C. Take the meat out of the bag and season with salt and pepper. Grill the meat on all sides before […]

Pan 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 […]

Lobster 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 […]

Cod with fried mussles, smoked kale and mussle foam

Serves 4-6 as a main course Baked potato cream 500 g Large potatoes 150 g Butter 600 ml Milk 100 g Sour cream – Champagne vinegar Bake the potatoes in an oven at 200°C until a core temperature of 98°C. Cut the potatoes open and scoop out the inside into a bowl. Bring […]

Main course

Spicy lamb with ramson croquette, grilled yellow beets and roast garlic lamb jus

Lamb with glazed carrots, wild garlic butter, rapeseed shoots and sheep cheese

Pan fried beef with grilled butter, baked tomato, tarragon butter and hay infused jus

Lobster tortellini with lobster foam and charred cipollini onions

Cod with fried mussles, smoked kale and mussle foam