TomChatt:
amuse bouche of baby corn with grated Parmesan and Aleppo pepper (a riff on elote / Mexican street corn)
TomChatt:
Fingerling potatoes with trout roe and leeks in bonito butter, with fresh dill and chives, sesame breadcrumbs, and a potato-leek espuma with grated nori
TomChatt:
exquisite sculpture of hamachi crudo with blood orange, cucumber, grapes, shiso leaves, dressed with sesame oil and sake
TomChatt:
Murray cod on a bed of shelling beans, green beans, heirloom tomato, and fennel, in a foam of Jimmy Nardello peppers, with lemon basil
TomChatt:
Heritage pork with treviso (purple endive), turnips, soubise (an onion puree), blackberries, jus
TomChatt:
Cocoa nib dentelle on tapioca, toasted coconut, bruleed banana, and topped with ginger ice cream