Summer tasting menu
1. Amuse-Bouche: Chilled Pea Velouté with Lemon Crème Fraîche and Mint Oil
Prep focus: Blanching and shocking peas, blending to a silky texture, infusing oils.
Make ahead: Crème fraîche with lemon zest; mint oil (strain well for vivid colour).
Serve in: Small espresso cups with a drizzle of oil and micro herbs.
2. Starter: Beetroot Carpaccio with Whipped Goat Cheese, Walnut Crumble
Prep focus: Curing thin beet slices with citrus and salt, whipping chèvre,
Textural play: Silky beet, airy cheese, crunchy nuts
3. Mid-Course: Mushroom and Mezzelune Crispy Sage and Brown Butter
Time intensive: Roll, fill, shape each mezzelune;.
4. Main: Blackened Salmon and Herbed Bulgur, Yoghurt and Tahini Sauce
Accent: stripes of tahini-yogurt swirl.
5. Fruit and Cheese Course: Baked Nectarine with Honey-Thyme Glaze and Shaved Pecorino
Prep focus: Halve and roast fresh figs, reduce a honey-thyme glaze.
Contrast: Sweet fig, salty aged pecorino, slight bitterness from charred thyme.
Alternative: Replace fig with grilled nectarine or roasted quince if out of season.
6. Dessert: Vanilla and Crème Fraîche Semifreddo with Olive Oil and Citrus Tuile
Prep focus: Fold olive oil into whipped custard base, freeze in moulds.
Crisp component: Tuiles made from orange zest batter.
