Playing around with some steak tartare dishes for the new menu. This one has pickled cauliflower, crispy shiitakes, buttermilk, dill oil, cured/smoked egg yolk and porcini powder. It definitely hits the spot!
First four dishes going up for tasing tomorrow morning. - Crispy Sprouts in Nuoc Chom
- Blackened heritage carrots, nasturtium salt, maple/pine nut glaze
- Beetroot, almond aioli, pistachios, horseradish
- Sunchoke and sweet potato gratin, Crispy shallots and sage
"If you don't know, now you know!" I had the pleasure of working with The U.K. Curry Queen @rens.kitchen She taught me her mother's curry recipe which you can come try in The Curry Shack this week. Thank you so much Ren. I can't wait to work with you again.