AVEQIAs Autumn menu 2017
Now that the days are getting cooler and autumn is slowly starting to show her beautiful colours it’s high time for us to launch AVEQIAs autumn menu. This time our chefs have sourced fantastic produce from our forests, lakes and the sea. How about Chanterelles from Värmland, fennel from Uppsala, Sorrel from Halmstad or why not langoustines from Smögen.
Timut-cured Char with smoked potato, pickled green juniper berries, trout roe and soy dust
First we cure beautiful Char with Timut pepper, with its lovely citrus tones and then we make a nice tartar from the fish. With this we serve a lightly smoked potato crème to create a contrast. Pickled onions and green juniper berries brings in texture, sweetness and freshness. We add crispy rye bread, trout roe, spicy wasabi leaves and a soy dust – a perfect start to the evening!
Grilled langoustine with crown dill pearls, salty marcona almonds and fennel crème
For our second course we have a favourite – the langoustine. We peel the sweet, delicate langoustine and cure it lightly. Shells and claws are fried in butter with garlic and thyme and just before we plate up we dress the butter with lemon juice and Espelette pepper. To complete the dish we serve a silky smooth fennel crème topped with salty Marcona almonds, Kohlrabi and crown dill pearls. Finally, just before service; we place our langoustine tails briefly on our Konro-barbecues.
Crispy duck breast, Porcini tortellini, sorrel and crispy Jerusalem artichoke
For our main course we make wonderful Porcini stuffed tortellini, classic style like in Bologna, albeit with an AVEQIA-twist. A tasty mushroom broth with fresh herbs to accompany the pasta. We’ll show you how to cook perfect duck breast with crispy skin and pink meat and to balance the dish we serve pickled Jerusalem artichokes. As a final touch we have sorrel from the forests of Värmland.
Baked apple with Woodruff, Walnut and Muscovado crumble and Coffe & Miso ice-cream
Finally we have our dessert! Here we serve a coffe and miso ice-cream and a caramel sauce flavoured with ginger and yuzu. We bake autumn apples and spice them up with woodruff. For crunch we add walnut and muscovado crumble and finally we top the dish off with a coconut and almond foam.
We look forward to welcoming you to AVEQIA!
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