ICOA - Saturday 14th June
"13 Degrees of Culinary Bliss"

Menu

Canapé

Liquid Sweet pea Ravioli
smoked salt
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Crab & Smoked Salmon Croque Madame
Quail egg. gruyere cheese crumble . piccalilli
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Organic Quinoa parmesan air
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Local Yellow Fin Tuna Tartar
wasabi tobikko . gomasio . yuzu foam
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Amuse Bouche
Frog Legs Beignet
barbere . red cedar smoked tomato compote
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Thinly Pounded Local Yellow Tail Snapper Vitello Tonato
quail egg salad . boston lettuce . pickled cucumber
tuna mayonnaise . vadouvan oil
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Local Wahoo paillard
Shirchimi Togarashi . ponzu orange vinaigrette
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Celery Root Veloute
crème fraiche . smoked gouda . scallops
Indonesian long pepper
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Chicken liver crème
cereal crisp . golden raisin compote . maple syrup powder
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Pork belly
daikon-rice cake tempura . Szechwan pepper . local papaya chutney . dashi broth
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Rack of Lamb
zucchini zaatar . chermoula . parmesan jelly
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Local Carrie Mango Caviar
sosa pop rocks fizzy
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Whole Braised Local Pineapple
cinnamon . rosemary . vanilla . balsamic
syrup . vanilla ice cream