We have been busy in the Kitchen lately. We have a new Menu, which is growing on a daily basis. We are also trying some new dishes, fine tuning them before they make it on to the actual Menu.
Over the last week we had…
Fried Kaipen has been used as an Amuse Bouche.
Larb Salmon with Flying Fish Roe (Tobiko). A cross between a Tartare and a Larb, our Salmon is mixed with Gherkins, Pickled Onions, Shallots, Coriander, Mint, Fish Sauce etc…
A Quail Yolk is hidden inside the Larb, which leaks out when you cut in to it. The Flying Fish Roe adds a crunchy texture and sweetness to the dish.
Fried Sea Bream with Sweet Chilli Sauce. Fillets of Sea Bream are dusted in Corn Flour then deep fried. Just before serving the Fillets are tossed with Vegetables and a Tamarind based Sweet Chilli Sauce, in effect making this recipe our only “Sweet & Sour” dish.
Carpaccio of Sea Bass with Tangy Sesame Dressing. Thin slices of Sea Bass, drizzled with a Tangy Sesame Dressing. Ginger adds a natural hotness to the dish. The fish is allowed to “marinade” for at least 7 minutes before serving.
Coq Comb Open Ravioli with Apple and “Dtom Khem” Sauce. Coq Combs, or Chicken Crowns (Cresta de Gallo), those strange looking bits from the top of the head, are stewed “a la Dtom Khem” for a minimum of 3 hours. The Coq Combs have a wonderful texture, a jelly like finish, whether served warm or cold.
The Coq Combs and Apple are covered with cooked circular Won Ton Sheets.
“Dtom Khem” Sauce is poured over the dish.
Garnished with Chopped Chives, the dish is ready to be served.
“Ika” Noodles. Fresh Squid is scored then cut to resemble Noodles. The serving bowls are half filled with water, and left in the freezer. The “Ika” Noodles are served on the ice with a salted Plum and Wasabi Sauce.
Salmon Cheek and Oyster Mushroom “Tom Yum”. The delicate Salmon Cheeks are blanched in the spicy sour Tom Yum stock.
Fish Cheeks are subtle and great for using in soups.
Red Mullet on Broccoli and Spinach Puree with Ginger Soy Sauce. Broccoli is boiled then given an ice bath before being mixed with Spinach (to heighten the colour) before being pureed with a light Mushroom Soy Sauce. The Ginger Soy Sauce is made with Young Ginger, Rice Vinegar and Orange Juice, which gives the sauce an interesting citrus flavour.