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2001
Culinary Masterclasses Menu
Mouseover menu list to view recipe
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Masterchefs
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Menu
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1.
Quenelles
of John Dory with Caviar Butter
2. Escalope
of Foie Gras with Roasted Yabbies and Caramelised
Celeriac |
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1.
Taylor
Bay Scallops with Uni and Mustard Oil
2. Salmon
with Onions and Rhubarb |
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1.
Wild
Salmon Sandwich
2. Fillet
of Sole on Two Sauces
3. Salzburger
Nockerl |
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1.
Baby
Tomato Gazpacho with Spiny Lobster and Caviar
2. Springbok
Loin with Sweet Potato Tatin, Red Onion
Jam and Spiced Asian Jus
3. Strawberry,
Basil and Balsamic Papillotte with Caramel
and Balsamic Ice Cream |
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1.
Portabello
Mushroom Wellington
2. Oyster
Bisque with Leek Flan |
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1.
Cosplette
D' Agnello Farcite Di Foie Gras E Tartufo
in Crosta Di Mandorle (Pan-Fried Lamb Chops
in Almond Crust filled with Goose Liver
and Black Truffle)
2. Ravioli
Di Melanzane E mozzarella Al Filetto Di
Pomodoro (Home made ravioli with eggplant
& mozzarella cheese flavoured with basil,
served with fresh tomato sauce)
3. Fogliette
Di Polipo Con Scaglie Di parmigiano E Insalata
Alla Ceto Balsamico (Carpaccio of braised
giant octopus served on garden greens and
parmesan shaves, sprinkled with balsamico
dressing) |
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1.
Seasoned
Prawn Relish
2. Crispy
Fish Cake
3. Sweet
Pork |
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1.
Timbale
of Scallop
2. Pre-Salted
Lamb on Artichoke Bottoms with Spit Roasted
Shallots (Degustation Set Menu) |
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1.
Lobster
Chawanmushi with Essence of Truffle &
Caviar |
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1.
Baked
Sea Whelk with Diced Seafood, Abalone, Chicken
and Onions
2. Sauteed
Fillet of Sole with Fresh Lily Bulbs in
Black Beans Sauce |
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1.
Ventre
De Thon Frais Poêlé, Olives
De Nyons, Anchois, Citron (Pan-Fried Fresh
Tuna Belly, Nyon Olives & Lemon)
2. Artichauts
Poivrade Cuisiné En Barigoule, Gambad
Sautées À Crus (Braised Artichokes
with Plain-Sautéed King Prawns) |
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1.
Hamo
Sushi
2. Kamo
Nasu Kaminabe Yaki |
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1.
Hudson
Valley Foie Gras Flan with Balsamic Glaze
2. Seared
Filet Mignon and Foie Gras Medallion with
Truffled Celeriac Mousseline, Foie Gras
Sauce, and Fig Glaze |
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