We have been working very hard on our new “Aharn Menu”. We have been trying a few new dishes on our clients over the past few weeks, and have made subtle changes when required.
Some dishes didnt “work” or were too complicated for some palates, but what did work was greeted with enthusiasm.
For those of you who do not know, our “Aharn Menu” is our tasting menu. 10 to 12 small dishes are served, so that diners can taste an array of different textures and flavours. There is no additional charge for such a menu, we only request that the menu is pre-booked and is served to the whole table.
Below are some of our new work.
King Crab and Avocado with Tobiko Mayonnaise. Strands of King Crab and Avocado dice are smothered in Flying Fish Roe dressing. The crunchiness of the Roe lends itself well to the creaminess of the dressing, which is perked up with dashes of Siracha sauce.
Putting the final touches to one of the new dishes.
Chicken Oyster with Foie Gras, Potato Puree and Teriyaki Sauce. The sweetness of the Teriyaki sauce adds the delcate balance needed for the Foie Gras. The creamy Potato Puree is slow cooked in Duck Fat. This is a very heavy dish, and can only be appreciated when served in small portions.
Laocook Beef Sushi with Apple and Truffle Oil. We also use Venison Fillet for this interesting dish, you need a very lean cut of meat for it. Crispy Roasted Shallots and grated sour Apple are a great partnership. The meat is brushed with Truffle Oil mixed with some Shallot Oil. The whole piece is popped in to the mouth, no soy sauce needed.
Most of the other dishes are being kept secret for the time being, you´ll have to come and try them!! 😆
Meanwhile, our Interns have now moved to the Fish Section.
Before you know it, they´ll be on the Sushi Section.