Tasting Menu Highlights of April 2010

Apart from our regular fixed menu and daily specials, we have served quite a few “Tasting” menus during the past month or so. Tasting Menus costs a little extra, but you get a few more dishes than you normally would. These menus we enjoy preparing the most! :biggrin:

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Below are some highlights from the previous month…

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King Prawns in Pho Consommé Jelly get ready for the final touches.

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It is garnished with some micro-herbs and a few good dollops of Citrus Truffle Sauce.

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Next up are Spider Crab Futomaki.

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Our Spider Crabs, locally known as “Centollo” are purchased live before being cooked. The meat is then removed whilst it is still warm and used in various recipes. Slices of cucumber give the Futomaki an nice crispy crunch. These are hand rolled just before serving to ensure that the Nori sheet retains its texture and doesn’t become soggy.

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Carabineros are an extravagant topping for sushi. Per kilo they are more expensive than Lobster. The taste is simply divine and well worth it. Like in all our recipes featuring the Scarlet Prawn, a sauce is made from the head. In the case of this sushi, the sauce is served separately in a small bowl with a brush so that the diner can “paint” more flavour on to it.

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Next up is Salmon Skin Temaki.

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The crunch of the fried salmon skin really gives this small dish its character. With a creamy mayonnaise and  avocado cream hidden inside the cone, its a great combination of textures.

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Next up is our pressed Terrine of Foie Gras and Prunes.

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The terrine slices are given the “blow torch treatment” with some brown sugar to caramelise the surface.

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It is then vertically sandwiched between some slices of Shallot Oil Toast.

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Next up, our Dtom Khem in Ravioli is plated.

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We always make a few more than needed and choose the best looking ones for this dish. :biggrin:

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The following dish is 63ºC Duck Breast Cooked on the Bone.

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It takes about 3 hours cooking Sous Vide to achieve the texture and doneness that I want.

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Though the photo above may not show it, the texture of this duck is truly outstanding when cooked using this technique.

Only a little amount of sauce is drizzled over the meat to avoid overpowering the delicate flavour of the succulent breast.

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These types of menus are highly enjoyed by both the diners and the cooks! a Win-Win situation! :biggrin:

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The next few weeks are going to be rather busy and I imagine that I wont be able to update the website during that time, but don’t worry, I´ll be back in mid June! :biggrin:

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3 thoughts on “Tasting Menu Highlights of April 2010

  1. what a real master pieces in food art you become chef very sexual appealing just looking at the color and texture of food creation.two thumps up.

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