AVEQIAs Spring menu 2018
Spring has finally sprung! The sun is getting warmer, the birds are finding their way back and AVEQIAs kitchen garden is beginning to sprout. Another sure sign of spring is that it’s time for a new menu. AVEQIAs chefs have selected some of the seasons best produce and composed a four course spring menu where classics like asparagus, ramsons and spring lamb meets exciting flavours like yuzu and habañero. We look forward to brighter evenings with inspiring cooking sessions! Welcome to share them with us!
Infused white asparagus with seared scallop, yuzu mayonnaise and trout roe
Finally the spring menu has arrived and we start it off with a starter of white asparagus which we’ll cook gently in a delicious sour beer infusion. With this we’ll serve thinly sliced scallops dressed up in the liquid from the asapragus and a smoked leek oil. We garnish the dish with grilled leek and a tart yuzu cream and tons of fresh herbs.
Spring velouté with chicken crisp, sour cream and seared white onion
Like a light from above the second dish comes in the shape of a soup, or rather a velouté of nettles and lovage. The bowl sees a dash of spirit vinegar and cream, then baked white onion that are topped with crispy chicken, mushrooms and more nettles. Magic in a bowl!
Charcoal grilled lamb kebabs with ramsons, tomato and almonds
For our main course we continue our green streak. First we’ll cook beautiful cannellini beans in a tomato- and bay leaf stock. We add grated tomatoes mixed with crunchy spanish Marcona almonds. Swedish Feta cheese and hot crispy gem lettuce joins the tomatoes and beans and as a final touch we add tender charcoal grilled lamb kebabs accompanied by a light foam of ramsons and chervil.
Rhubarb with brown butter ice-cream, vanilla and fried donut
For dessert we have rhubarb…rhubarb in the spring feels like a match made in heaven after a cold winter. We take the tender young rhubarb stalks and steam them lightly in a rhubarb infusion. We complement them with a freshly fried donut flavoured with fennel sugar, a soft vanilla crème and crispy buckwheat. We finish the dish with a wonderful beurre noisette ice cream. A magic finale to our spring menu 2018.
Did the menu tickle your fancy? Would you like to make a booking? Fill out the form here and we’ll be in touch!