Menu - ferdiesfoodlab - Autumn '12
Rosemary Bread and Salmon Parfait Forrest
Morcilla & Apple Tart w/ Green Leaves Dressed w/ Champaign & Vanilla
Yum Salaad . . . (Cambodiam Inspired Chorizo & Celeriac Salad)
Slow Roast Crispy Pork Belly w/ Cockscomb Wontons & Lychee / Braeburn Slice
served w/
Pan Asian Sushi: Shitake Mushroom Maki, Ho Fun Rolls w/ Nem Chua , Shrimp & Crab
Roll, Viet Pancake Bites
served w/
Pan Asian Sushi: Shitake Mushroom Maki, Ho Fun Rolls w/ Nem Chua , Shrimp & Crab
Roll, Viet Pancake Bites
Millionaire Cake w/ Bitter Thyme Orange & Salted Caramel
Roast Almonds and Salted Lemon Fudge
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Menu - ferdiesfoodlab - Summer '12
Devonshire Crab & Palm Heart Salad w/
Breakfast Soldier Croutons,
served w/ Garlic (Turkish) Bread & Palm Heart Sauce.
Flores del Mar
(Hot and Cold Seafood Salad w/ Octopus, Orange, Paprika, Squid & Whitebait & Borage)
White Fish Ceviche & Edamame
Basil Infused Grapefruit Amuse (V)
Gutted we didn't
get a shot of the dish, with Langoustine claws popping out!!! Will have
to make it again, and make sure we get the shot!!!
Stargazy Pie & Chips
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Orange and Vanilla Pannacotta, w/ Butter Pastry Biscuits & Balsamic Pearls
Topped w/ Cointreau Strawberries
Black Olive Ganache (V), Salted Lemon Fudge (V) & Schnapps Marshmallows
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| Salsa Picante! |
Sweet Potato Tortilla w/ Oyster Mushrooms Noisette, Rosemary Bread & Salsa Picante(V)
Pink Grapefruit w/ Star Anise & Basil - Amuse Bouche (V)
Yum Salaad - Cambodian Inspired Chorizo & Celeriac Salad
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| Red Coss & Fruit Salad w/ Mustard, Honey & Balsamic(V) |
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| (contains: pork) |
Bacon Swirls and Invisible Tomato (V: Cheese Swirls)
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| (contains: pork) |
Liquorice Dusted Roast Ribeye of Beef w/ Roasties, Ginger Carrots & Simple Salad,
White Tomato Sauce & Horseradish Sauce
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| (contains: beef, rare meat, raw eggs) |
Sage Infused Aubergine Stack w/ Roasties . . . . as above (V)
Maple Oaty Cookie Popcorn Ice Cream Sandwich w/ Salted Caramel Sauce (V)
Black Olive Ganache (V), Slightly Included Schnapps Marshmallows, Salted Lemon Fudge (V)
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Opening Menu - ferdiesfoodlab - Late Summer '11
Liquorice Dusted Fillet Steak Cubes w/ White Tomato Emulsion, Baby Peppers & Rosemary Infused Crusty Bread
Champagne Poached Pears w/ Prosciutto on a bed of Green Leaf
Barents Sea King Crab w/ Oyster Creamed Samphire
Slow Roast Lamb w/ Roast Potatoes & Tossed Lambs Lettuce
Micro Banana Tatins w/ Whiskey & White Chocolate Sauce, Passion Fruit & Passion Fruit Sorbet
Seville Zebras & Black Olive & Salted Orange Ganache
Happy Guests : )
