Beef Carpaccio

We use entrecote

Making sure that we trim off all excess fat to make it as lean as possible.

We then wrap it in cling film and press it in one of our orange moulds.

To achieve rectangle shape.

Pickled Carrot

300ml Carrot Juice

50g Sugar

1 Sprig of Thyme

1 Sprig of Tarragon

10 Black Peppercorns

100ml Water

100ml White Wine Vinegar

7 Carrots: Peeled and cut 2-3mm thick. 

1. Bring everything except the carrot strips to the boil and leave to infuse.

2. Pass, place back in a pan, add the carrot strips, cover with a cartooch and cook the carrots in liquor until al dente.

Pickled Silver skin Onions

100g Shallot, roughly chopped

30g Caster Sugar

10 Black Peppercorns

1 tsp Coriander Seeds

1 Sprig of Thyme

1 Sprig of Tarragon

1 Bay leaf

400ml Water

200ml Vegetable Oil

150ml White Wine

150ml White Wine Vinegar

500g Silver skin Onions, peeled and trimmed

1. Bring all the ingredients except the silver skins to the boil and infuse.

2. Pass, place back into a pan, cover with a cartouche, and cook until el dente.

3. Store in the liquor until needed to develop the flavour.

Pickled Baby Turnips

100g Shallot, roughly chopped

30g Caster Sugar

10 Black Peppercorns

1 tsp Coriander Seeds

1 Sprig of Thyme

1 Sprig of Tarragon

1 Bayleaf

400ml Water

200ml Vegetable Oil

150ml White Wine

150ml White Wine Vinegar

2 tbsp Honey

1 box Baby Turnips, washed and stems trimmed

1. Bring all the ingredients except the baby turnips to the boil and infuse.

2. Cook the baby turnips in a pan of boiling salted water until the turnips are cooked half way.

3. Pass off the pickling liquor, place back in a pan, add the turnips, and continue to cook until el dente.

4. Store in the liquor until needed to develop the flavour.

Onion paper

5 Spanish onions

1 tbsp unsalted butter

1 tbsp olive oil

3 tbsp isomalt

Slice peeled onions finely on the mandolin, add butter and olive oil.

Carefully sweat the onions off, approx. 2 minutes.

Clingfilm sauce pan and place on the left middle side of sauce stove on rings.

We do not want direct heat contact; allow to cook slowly about 2.5 hours until caramelised.

When caramelised place in bar blender and blend until smooth, pass and place back into sauce pan. Now add the isomalt and bring back to boil.

Sprat on to silicon mat and dry in middle oven over night.

Smoked marrow bone

Push the marrow bone out of bones.

Stuck in the freezer for about 10 minutes.

Cut the marrow bones into 1cm squares.

Put back in the freezer.

Place smoking chips mixed with brown sugar in gastronome tray and place on heat.

When start to smoke place the marrowbones in it and cover with a second gastronome tray.

Making sure that the edges are tightly covert in aluminium foil.

After 5 minutes place on ice water to reduce the heat inside of the trays.

When ready freeze them. Pane the marrow bone in bread crumbs twice.

Season the flour with smoked salt.

Deep fry when on order.

Extra garnishes

Mustard frill

Horseradish cream

Salt, pepper

Olive oil