We recently had the pleasure of creating and presenting an 8 course degustation menu. The ingredients were sourced locally with care and creativity being the theme of the evening. Beautiful earthy flavours, were lifted and paired with delicate acidic additions. The evening was incredibly rewarding for our team, who are always inspired to reach a little further.
Slow roasted beetroot, molasses, beetroot confit & five spice sherbet.
Corn chowder, Shaoxing jelly, fresh sweet corn, nigella, sour cream, drunken chicken & roasted sesame.
Burnt driftwood, saltbush, edible sand, scallop, wakame, truffle foam & lemon zest.
Foraged mushrooms, sous vide pork, labna, black garlic glass, pumpkin reduction, pork crackle, porcini dust.
Palate cleanser with grapefruit ice, grapefruit jelly,
green tea ice and green tea jelly
Apple galette, brown butter & honey sauce, clotted cream, honeycomb, walnut praline.
Chef Raymond Eric
Sharing our food adventures!