Entrée Instructions 

Crab Soufflé

  1. Place Soufflé in oven proof dish

  2. Pour over bisque

  3. Place grated Comté on top

  4. Bake in pre-heated 200 degree oven for 20 minutes

Chef’s Note – if you don’t have fan forced oven allow an extra 5 minutes

 

French Onion Soup

  1. Place in saucepan, bring to the boil, taste and adjust seasoning as you wish

  2. Warm croutons in 180 degree oven for only a few minutes

  3. Pour soup in bowl and drop in croutons

 

Scallops in the Shell

  1. Make a flat bed of rock salt onto a heavy based tray, wide and long enough to lay scallops flat

  2. Remove scallops from vacuum seal bag and press onto salt gently

  3. Make sure butter is sitting central on top of scallop and place under pre-heated grill on high

  4. Times can vary but it will be done when the butter is sizzling, still vibrant and green (approx 4 minutes)

  5. Scallops should be medium rare

  6. Plate scallops and spoon sauce vierge over each scallop using the juice

 

St Agur Gnocchi

  1. Drop gnocchi into seasoned simmering water for 3 minutes

  2. Drain well and place in warm sizzling pan with light olive and onion butter

  3. Turn up heat and sauté until lightly golden in colour, add in mushrooms, crumble in St Agur cheese, and adjust seasoning to taste

  4. Serve with shaved pecorino

    Chef’s Note – you can add a splash of lemon if you like

 

Kiwami Rib Cap Mb+9

  1. Season with a little bit of grapeseed oil, salt, and cracked pepper

  2. Sear in a very hot, heavy-based cast iron pan or your barbeque

    Chef’s Note - we suggest cooking the internal temperature to approximately 42 degrees

  3. Let it rest for 5 minutes, then it’s ready to carve

  4. Make sure you carve against and not with the grain

  5. Lay all your other garnishes and ingredients in the bowl as you wish

  6. Dress the sliced rib cap with your ponzu

  7. Add the sesame seeds and kewpie mayonnaise

  8. Add your crispy garnishes (sliced radish, tapioca cracker etc.) on top just prior to serving

 

Gravlax of Ora King Salmon

  1. Arrange salmon on a serving plate

  2. Sprinkle lilliput capers, crème fraiche, chervil, and cold-pressed lemon extra virgin olive oil

  3. Season with salt and pepper to taste

  4. Warm milk bread in a pre-heated 170 degree oven for 5 minutes, slice as desired

  5. Serve with salmon