Main course
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 […]
Read moreLamb 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 […]
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 […]
Read moreCod 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 […]
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