Saturday, June 23, 2012

King Crab
With Celeriac rémoulade and Green leaf
Bas-temperature Tasmania Salmon
                 Spinach salad with pomegranate avocado and ginger frothy 
Eggplant caviar
With seaweeds fresh salad, lotus root fried and chilli oil 

Marinated Tuna with Himalaya salt
orange zest, tuile of black olive bread and citrus sauce 

Organic Eggs cook at 59°c

carrot cumin harissa, colored beetroot olive and cress 


with avocado Lime air and Eryngii Mushroom

Pave of Brill a la plancha

chestnut and salsifis with meat jus eryngii mushroom and clams butter sauce