eggless lemon curd, blackberry, shiso meringue

lemon curd

420 g. lemon juice

300 g. sugar

150 g.   butter

5 g. P.G.A.

360 g. water

2.2 g. LA gellan

hibiscus braised veal cheeks, burnt carrots, parsnip

maple caviar

200 g. maple syrup

50 g. water

1.5 g. agar

0.2 g. L.B.G.

sweetbread hot wings

chuffa nuts

Horchata anyone?

500 g. soaked chuffa nuts

2 L. water

200 g. sugar

8 in. burnt cinnamon stick

Beer o'clock

Always a magnificent sight!

duck, kabocha squash, blackberry, cinnamon

egg yolk pate de fruits

Why not?

We season duck egg yolks with vanilla, sugar, and thai long pepper. Then fill plastic tubes and poach at 76 degrees celsius for an hour. After the tube cools you have a texture that resembles a pectin gel system. They are dredged in coarse sugar, and maldon salt.

cilantro rice pudding