Kuchi and Kham are on holiday and back “home”, which means that we have less staff in the kitchens for the time being.
The restaurant has been full for weeks now (we must be doing something right! 🙂 )
Not only are we short staffed, we also have our Interns to take care of, and we are in the process of updating our “Aharn Menu”. No rest for the wicked eh?
Our Cold Asparagus Soup, what you cant see is the Lobster Roe at the bottom of the glass. Summer time is a great time for Cold Soups, and it seems that everyone has them on their menu´s.
Our Salmorejo is served with Sesame Prawn Toast “Croutons” and Coriander Oil. Its an ideal Amuse Bouche for the hot summer nights.
Our Interns have been moving around the various sections of the restaurant. Sanya is now in the kitchens after completing his stage in the Service. Saki is teaching him how to make Tempura and he will then move on to the Sushi section.
Everyone of us loves a “Tum”. A spicy salad, usually associated with Papaya. We got a delivery of some beautiful and crunchy Mange Tout, so we quickly added it to our menu.
The Mange Tout retain their natural crispiness, and Cherry Tomatoes also add to the freshness of the dish. We used Anchovies and made it less spicy (though after work, we made a “real Tum” with the left overs…. 😉 )
To finish off dinner, we have been offering Champagne Sorbet.
We are now in the process of making the Sorbet with Pink Champagne with Diced Mango.
Whilst we are hot and sweaty in the kitchens, we hope that Kuchi and Kham are having a good time…