02 January 2011

A menu for the end of 2010

The final meal of 2010 for our current charter guests, before we greeted the new year—

:: miso-seared hamachi with a ruby grapefruit and avocado salad dressed in rice wine vinegar and chilli oil, garnished with crisped nori sheet

:: prawns flash-fried dry in the wok with sel gris de Guerande aux cristaux and crushed fragrant Szechuan peppercorns, served on a swirl of butternut squash 'pasta' ribbons and julienned snap peas, drizzled with black rice wine vinegar

:: lobster à trois: classic bisque served with housemade crème fraîche and white truffle oil,  handmade ravioli of lobster seasoned with ginger oil and scallions topped with an espuma  (thanks for the whip-it capsules, Admiral!) of intense lobster & coconut milk reduction infused with saffron and vanilla bean and lemongrass

:: palate cleanser: shotglasses of honeydew melon, mint and jalapeño granita

:: slow-roasted spice-crusted Kurobota pork belly on a sautéed mélange of mougrabieh (pearled couscous), celery dice, chestnuts and Spanish onion, with a tamarind balsamic glaze

:: dark chocolate chilli velvet accompanied by raspberry and Cointreau sorbet and a warm ganache smear
(I forgot to serve the espresso parfait, oh the shame... ah well, The Captain will eat it)

I was especially happy with my lobster trio—although I do think I might dial back a little on the vanilla bean in the espuma reduction next time.

Only a few hasty pics (and not even garnished yet!), because the timing of service was just too tight for me to photograph the finished plates. We are only a two-person crew!

NYE palate cleanser: honeydew melon, mint & jalapeño granita
palate cleanser, before garnish

NYE Szechuan Prawns
Szechuan prawns, before garnish

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about this blog

Occasional vignettes from the life of a charter chef who loves simply messing about on boats.

"I still think that one of the pleasantest of all emotions is to know that I, I with my brains and my hands, have nourished my beloved few, have concocted a stew or a story, a rarity or a plain dish, to sustain them truly against the hungers of the world."
MFK Fisher


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