Seasonal dishes
Butter poached lobster with dill, tomato jelly, crispy kavring & caraway emulsion
Serves 10 as a starter Lobster 2 Live lobsters Water Bring salted water to a boil. Split the lobster according to instructions and cook for 2 mins, the claws need to cook for 4 mins. Cool in iced water. Save the shell for the stock and the roe for the sauce. Lobster sauce Lobster shell […]
Read moreLobster croquette with Kohlrabi flowers, puffed broccoli and lobster vinaigrette
Serves 10 Lobster 1 Lobster Kill the lobster with a knife. Boil the claws and tail in salted water for about 3 minutes. Cool down quickly. Remove the meat and chop into smaller pieces. Save the lobster shell for later. Hummerkrokett 320 g Almond potatoes 1 Garlic clove 35 g Butter 35 g Plain flour […]
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 moreSelection of mushrooms, Jerusalem artichokes, truffles and mushroom consommé
Serves 10 if part of a taster menu, approximately 4-6 as a free standing dish Deep fried Jerusalem artichoke 17 Jerusalem artichokes Bake the Jerusalem artichokes at 180°C for 50 min. Scoop out the flesh from the artichokes and save for later. Deep fry the skins until crispy and drain on kitchen paper. Add […]
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 […]
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