Here are a few tasting menus i have created for that special occasion...
Puffed Air Bag
Filled with Manchego Cheese Foam,
topped with Belotta Ham
and
Olive Oil Caviar.
Pea & Ham Soup
Clarified Iberico Ham Consommé,
Frozen Garden Pea Iberico Shavings
Textures of Tomato, Buratta, and Basil Gel.
Mojito Granita
Frozen at the table
with
Liquid Nitrogen.
‘Under The Sea’
Chargrilled Braised Octopus,
Seared Scallops,
Sea Kelp and Edible Sand.
Salmon 43* Gravadlax
Pickled Mackerel, Cucumber Ribbons,
Dill foam.
Melon Caviar
Watermelon, Cantaloupe and Honeydew Pearls.
Seared Foie Gras and Caramelized Fig and Homemade Brioche
Ox Cheek Tortellini
Fizzy Grapes
Textures of Chocolate
To Finish
Petit Fours
Homemade Chocolate Pralines and Macaroons
​
Amuse
Vine Ripened Plum Tomato Consommé,
Garden Pea Ravioli and Tomato Leather.
Starter
Foie Gras, Confit Duck Leg and Oak Smoked Duck Breast,
Rhubarb Gel and Toasted Homemade Brioche.
Fish Course
Halibut ‘Veronique’
Fizzy Grapes and Grape Fluid Gel.
To Cleanse
Watermelon Shavings and Mint.
Meat Course
Tenderloin of Kobe Beef, Filled with Braised Ox Cheek,
Onion Tart Tatin.
Pre Dessert
Fresh Raspberry Cheesecake.
Dessert
Assiette of Sorbets
Mandarin, Green Apple and Pineapple.
Mediterranean 6 Course Menu
1st
Buratta, Iberico Belotta Ham and Seasonal White Truffle Salad
2nd
Textures of Beetroot
3rd
Home Cherry wood Smoked Duck Breast,
Raspberry, Young Leaves and Parmesan Salad.
4th
Seared Scallops, with Minted Pea Puree,
Micro Rocket Leaves and Crisped Pancetta.
5th
Textures of Valrhona Chocolate
Final
Petit Fours
Homemade Chocolate Pralines.