Winter menu 2018
Presenting AVEQIAs winter menu 2018
The weather and temperatures are fluctuating wildly and it feels very good to spend a lot of time together indoors. We don’t really mind, and how better to spend the time than with a bit of group cooking? In our winter menu we undertake a journey from the sea, through the ground and up into the air – why not come along for the ride?
Skrei, baked leek, buttermilk, nori crisp and oysters
Our winter starter treats us to the best the ocean can offer right now. From the clear blue waters of Norway we have the wonderful, firm Skrei which we will cure with lemon, smoke and slice thinly. With this we’ll serve a creamy oyster and a dressing made with buttermilk and horseradish. For added freshness we top the dish with macerated apple and a touch of jalapeño.
Variation of Jerusalem artichoke, winter truffles and smoked beurre noisette
For our second course we’ll dive into the world of the aromatic jerusalem artichoke. We will start off by making a jerusalem artichoke purée with subtle sweetness from miso. We add a trilogy of roasted, deep fried and pickled artichoke for crunch and tartness. We finish our dish off with freshly panfried shiitake, lightly smoked beurre noisette and freshly grated truffles.
Stuffed quail with cauliflower, pickled chicory, hazelnuts and sour dough crisp
With our main course we are back above ground where we find our quail. This delicate bird will be stuffed with tarragon and hazelnut, baked and basted in butter and finally brushed with a peppery glaze. With this we serve a slighly tart cauliflower purée accompanied with a butter baked sliced cauliflower. We garnish our dish with a hazelnut muesli and crispy sourdough.
Roasted crumble with honey ice cream, chocolate crème, citrus and fluffy merengue
Our dessert consists of a fresh lemon merengue pie in a new format! We start off by making a delicious crumble which we’ll marry with juicy blood oranges and lemon. A smooth crème made with chocolate from Madagascar will provide balance to the fresh citrus tones. To round the dish off we add a honey ice cream and a quickly torched fluffy merengue. A dream dessert…..