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

anise gnocchi yuzu kosho, wee potato chips

caramelized onion tart, fried artichokes, garlic-raisin chutney

See, we love vegetarians..............

ramp soup, pickled canteloupe, olive oil

Bagel gazpacho, shaved cream cheese, red onion foam, rye cured char

apparently squid eat sharks

We discovered this fella in a rather large squid.

sambuca bears

Amaro bears

corned veal breast, marrow beads, shiso, huckleberry

The  beads are a veal marrow custard that is set with agar and dropped in cold oil to produce spheres. 

beeted beef tounge, pistachio, horseradish powder

scallop tartare, pickled litchi sorbet

fluke, pine needle ponzu, pine nut, pineapple

celery sorbet, peanut butter powder, raisin

Creme brulee beads

chorizo caramels

corriander and pineapple cotton candy

kitchen sound system ....................... (VERY important!!!)

Here at Tailor we take our music seriously....Mastadon deserves nothing less!

"beer & pretzels" pretzel ice cream and stout foam

cocoa gnocchi, lime, brussel sprouts

Chorizo cured kanpachi, squash, fried potato granola

Snails, bacon, maple, whiskey, parsley

Manchego cheesecake, Blackberry, graham ice cream, sage

Foie gras beads ala iPhone

This is a picture for my friend batman's new book about little food or something. We take our foie  terrine and warm it to just before the breaking point.,at which point we drop it from a squeeze bottle into liquid nitrogen.

Foie gras beads, apricot, nasturtium

Butter service

Green apple and bonito sorbet

pickled canteloupe, ramps, sake sorbet

scallops, papaya, spicebread, celery

caviar & passionfruit

Rum roasted banana, avocado, pineapple

Absinthe gummi bears

Black olive cured fluke, cherry, marjoram, marcona almond