Seasoned in cumin and orange, the barbecued duck from Johor is served with rouennaise sauce and topped with frozen mole mole shavings and fermented blueberries.
Wrapped in kombu and then steamed and seared, the foie gras is then served with ginger infused seaweed broth
One of my favourite dishes at Table65 was this beautifully cooked turbot with a layer of sauerkraut, topped with an abundance of sliced black truffles. Broth made from oxidised wine and trimmings from smoked eel infused in oil created a depth of flavour to the dish 🥰
Tangerine from spain with nitro-frozen rosemary meringue
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