First Course

Pickled golden beets, warm tomato gel
Lobster globe, scented ravioli
Sablefish, brown butter

Pickled Golden Beets
5.2kg golden beets
15L water
3kg white sugar
2L champagne vinegar
2g saffron
Salt and pepper

1. Cook beets in salted water until tender peel while still warm
2. Combine rest of ingredients and bring to a boil to dissolve pour over cooked beets while still warm

Bacon & Trout Skin Chips
12 sides trout skin, scale and trim off fat
1.3kg double smoked bacon
500g kosher salt
300g white sugar
10 star anise pods
20g black peppercorns
10L water

1. Bring water to a boil with sugar, salt, anise, and pepper to dissolve
2. In cold brine soak skin for 4 hours
3. Pat skin dry, place in sous vide bag flat and seal
4. Steam for 10 min @ 170 deg F
5. Remove from bag and lay bacon evenly across
6. Place between 2 flat pans with parchment and bake @ 350 deg F for 15 min
7. Cut into shapes and return to oven for final crisping


Warm tomato gel
16kg vine ripened tomatoes
1.5kg shallots
200g garlic
400ml olive oil
50g salt
60 leaves gelatin
2.8g agar agar

1. Seed tomatoes, chop shallots and garlic
2. Heat saucepans with olive oil, sauté shallots and garlic with the salt reduce heat and simmer for 5 minutes.
3. Add tomatoes and stew until most liquid has evaporated.
4. Puree in blender and pass through a fine sieve
5. Season to taste & measure out 350g of puree
6. Return puree to sauce pan, whisk in agar and simmer for 5 minutes, add bloomed gelatin and spread onto acetate sheets.

Lobster Globe
2.5kg raw lobster claw meat
100ml cognac
50g transglutamate
1kg butter
2.5L chardonnay
300g shallots
50g thyme
400ml whole cream
2.5kg butter, cubed

1. Marinate lobster in brandy for 15 minutes, then dry lobster by squeezing in a cheesecloth, and toss with Activa transglutamase
2. Form balls, place in moulds, add butter and vacuum seal
3. Allow resting in refrigerator for 1 hour
4. Poach at 57° C for 25 minutes
5. Reduce wine with aromatics until dry, add cream and begin whisking in butter over low heat
6. Remove lobster from moulds, trim off excess and keep warm in the beurre blanc

Lobster scented ravioli filling
2.7L lobster stock
700ml cream
1kg mascarpone cream
51 leaves gelatin

1. Place lobster stock in a saucepan and reduce by half add cream and reduce by half again.
2. Add gelatin and set in moulds
3. Allow mixture to set in fridge for 1 hour
4. Spoon into pasta sheets and cut into 35 mm squares

Pasta dough for ravioli
50 egg yolks
1.6kg flour
100ml olive oil
5g salt

1. Arrange flour in a ring and add egg yolks and olive oil and knead until homogenous.
2. Allow to rest for one hour then roll into sheets and fill with lobster filling
3. Cook in simmering salt water for 7 minutes remove from water and toss with beurre blanc

Sablefish
4kg Sablefish
200g Red miso
200ml Soy sauce
100ml Mirin
50ml Rice wine vinegar
300g Butter

1. Whisk mirin with soy, miso, & rice wine vinegar
2. Pour over fish and marinate in fridge for one hour
3. In a skillet heat butter until sizzling
4. Scrape off excess marinade and add sablefish to pan
5. Pan fry until golden
6. Turn once and place in a 150C oven for 5 minutes or until internal temperature reaches 52 degrees
7. Serve immediately

Sauté of English Peas
2kg peas
1kg celeriac
200g finely chopped shallots
500g butter
10 sprig thyme

1. Peel celery root, and cut into 5mm cubes, gently melt butter with thyme and pour over celery cubes, cover and confit in a 150° C oven for one hour
2. Remove the seed coat from the peas and set aside
3. When celeriac is soft drain from butter and set aside
4. Sauté shallots in reserved butter, add peas, celeriac cubes and a splash of water, season to taste

Balsamic Pearls
2L grapeseed oil @ 4° C
700ml aged balsamic vinegar
20 leaves gelatin (bloomed)
3g agar agar

1. Bring balsamic up to a boil, whisk in agar and cook for 2 minutes and add gelatin, stir until dissolved.
2. Draw vinegar into a hypodermic needle and slowly drop bubbles into chilled oil bath.
3. Allow to cool for 3 minutes then remove from oil.