Archives for August 2018

#Fromthepass – Parsley Crusted Seabass

Parsely Crusted Seabass

Every now and then we put a dish on the menu that shines, this is perfect example of everything coming in perfect harmony “This dish is the best example of simplicity, the essence is built around the fish and sauce which enhance each other in the most harmonious way possible. There’s something about a dish that is solely based on shades of one colour, it simply looks artfully irresistible, and I LOVE IT” chef Dion 

The Mauritian seabass is roasted with a delicate parsley crust, it is served with a lemon butter emulsion and braised fennel

 

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#Fromthepass – Asian Style Duck Breast

Asian Duck with Steamed Dumpling

In this weeks #fromthepass Dion draws inspiration from a recent to Singapore and the most unlikeliest source, water spinach. Mostly served as side dish in Vietnam, Thailand and Singapore “I fell in love with this side dish called morning glory, it is a green leafy vegetable, if I had to describe the taste it would be like marrying a spring onion and baby spinach. Stir fried with Thai red chili, whole smashed young garlic and fish sauce, the sauce the greens were in reminded me of oyster sauce, WOW! pure umami, every meal I ordered a side of morning glory” With this dish at the chefs table Dion quickly cooked the broccoli with chili and garlic with a touch of oyster sauce, served with duck breast and a steamed dumpling.

 

 

 

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#fromthepass – Trout Tartare

Tartare Trout

Trout tartare

The chefs table gives us an opportunity to experiment and play, in this weeks #fromthepass Dion has brought to the playground, cured egg yolks and rice crackers, which was is the main inspiration for this dish. “I recently cured an egg yolk with seaweed and miso, the flavour is indescribable as it has such a unique character to it, a character that actually needs a raw fish preparation in order to give its full respect, I decided to use sea trout due to its deep ocean flavours. I thought the idea was great, eating tartare with  sesame rice cracker”

To finish of the Dion served it with a carrot kimchi and cucumber salad to accompany the delicate but strong flavours of the salmon and egg yolk.

 

 

 

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