Our Recipes

Deep fried mussels with oyster emulsion, pickled fennel, herb purée and mussel foam

Crispy, yet delicate mussels with oyster emulsion, contrasted by crunchy pickled fennel…

Fresh Lobster, Cucumber & Apple juice and Languostine crème

At AVEQIA we served this delicious, delicate lobster dish as a cold starter – but you could easily serve this as a wonderful summer main course

Infused white asparagus with scallop, yuzu mayonnaise and trout roe

Langoustine with Smoked Potato puree, Soured Cream, Sorrel and Pine

Lobster croquette with Kohlrabi flowers, puffed broccoli and lobster vinaigrette

Lobster tortellini with kohlrabi, apple and kale sprouts

Lobster tortellini with lobster foam and charred cipollini onions

Lobster with potato flatbread, grapefruit, shiso leaves and celery

Fresh lobster served in a flat bread taco with delicious lobster mayonnaise. Topped with fresh grapefruit, spicy green shiso leaves and spicy sesame seed.

Marinated pike-perch and raw shrimp with leek, meadowsweet and prawn crackers

Marinated pike-perch and raw shrimp with leek, meadowsweet and prawn crackers

Sea Bass, Mushroom Consommé, Broccoli, Rye Crisp & Onion

Lovely Soy baked Sea Bass, coupled with a warming mushroom broth, charred broccoli, crispy rye bread and sweet amaebi.

Seared Scallop with roast sweetheart cabbage, charred cucumber and beurre noisette-snow