The pictures above are from this event which was widely welcomed. Following is the menu.
SALT TASTING MENU
Spring 2009
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Introduction
The world of ‘Artisan Salts’
Created by : Austin Banach – Maite Nader - Torrey Oates -Steve Dixon
Sparkling Water, Fine Wines, Rose, Champagne
22 Course demi-tasting
‘Sweet Cream’ Butter Triangles
Red Hawaiian + Alder Smoked + Brittany Gray
Radish +’Sweet Cream’ Butter ~ Fleur de Sel Brittany, France
‘El Bulli’ Watermelon Skewers ~Cyprus Flake Salt
Tomato Center + Lemon Zest +Chive Blossoms
Sicilian Olive Oil + Telicherry Pepper
‘Wellfleet Oysters’ ~ Black Malva Salt ~ Champagne Mignonette
Yellow Fin Tuna ‘ Hamachi’ ~ Soy salt, -Japan
Yuzu Lemon + Ume Boshi Plum Drops + Parilla
Fresh Melon ~ Ginger Infused Salt
Wagyu Beef Sashimi ~ Aguni Salt
Chilled Pickled Cucumber + Lemon + Ponzu Sauce
Quail Egg ~ Wasabi Infused Salt ~ Tobiko Caviar
Shooters
Parsnip and Celery Puree ~ Chardonnay Salt ~ Seared Diver Scallop
Vichyssoise ~ Citrus Salt ~ Baby Asparagus
White Spanish Gazpacho ~ Lavender Salt~ Marinated Grape
‘Himalayan’ Salt Blocks,
‘Laughing Bird Shrimp’ ‘Sea Bass’ ‘Salmon’ ‘Kobe Beef
Series of Fusion Dipping Sauces’
Warm
Artichoke Petals + Butter Sauce + Fleur de Sel, France
‘Jose Andres’ ~ Salt Roasted Camarones ~ Meyer Lemon Aioli
Wild Mushroom Volauvents + Black Truffle Salt, Italy
Fingerling Potatoes ~ Smoked Maldon Sea Salt, England
Petite ‘Rosie Chicken’ + Smoked Hickory +Chardonnay -Salt rub
Marseilles “Brandade Morue” ~ Crostini
Steak “Herb Fondue” ~ Brioche ~ Sale Perfume del Chianti, Italy
Fin
Chocolate & Caramel Squares ~ Sel Gris, France
Vanilla Gelato + EVOO + Pink Murray River Salt, Australia
Champagne Flute + Sugar Tipped Rose Petal
Espresso ~ Aguni Salt, Japan