The Recipes
The Americas
- Cream of auyama with queso fresco and white truffle oil Quinoa ceviche
- Spaghetti alla carbonara
- Swiss chard ravioli with scallops and rutabaga
- Grilled prawns
- Paprika prawns with guacamole, potato confit mango and beet sauce
- Paradise ceviche bowl
- Prawn stroganoff
- Rock lobster glazed in ginger butter with Madras curry cream
- Dover sole Véronique
- Fish fillet in banana leaf
- Amaranth seared tuna with jicama and cucumber carpaccio
- Fish soubise
- Grilled Pacific salmon with summer vegetables
- Guajillo octopus
- Hoja santa wrapped sea bass, heart of palm, braised vegetables, coconut foam and tamarind jus
- Pan-fried trout, peas, asparagus, grated pickled egg yolk, morels, baby carrot
- Pine tree smoked snapper fillet, garlic saffron sauce, beetroot cream and South Caicos rock salt
- Red snapper with carrot and pumpkin
- Scandinavian-style salmon served with spinach delight, roasted cambray onion filled with carrot purée, and seafood royale
- Seared sea bass fillet with pumpkin purée, roasted cauliflower and a clam and thyme chardonnay sauce
- Woodfire roasted fish
- Chillo filet on rice with green pigeon peas, avocado cream, and coconut sauce
- White bean chilli
- Three-chilli pork ribs with roasted corn purée and pickled courgette
- Sea and land
- Spanish beef tenderloin with spring vegetables and wild herb pesto
- Braised venison osso buco, celery root, bacon lardon & pearl barley, pomegranate seeds, parsley gremolata, black pepper jus
Australasia Pacific
- Flathead roasted on seaweed with butter, potatoes & cabbage
- Aitutaki parrot fish
- Breaded snapper with golden beets, slow-cooked egg yolk and vanilla
- Moringa chilli marlin
- Pistachio crusted New Zealand lamb loin potato and parsnip gratin, roasted carrot puree, parsnip cream and baby seasonal vegetables
Southern Europe
- Cheese soufflé
- La ribollita
- Polenta and mushrooms
- Stuffed courgette flower
- Carnaroli risotto with turmeric, baby squid and ’nduja
- Cuttlefish cannoli with bread sauce filling on beetroot purée
- Ravioli with burrata and prawns from Li Galli Island, with scapece style courgettes
- Risotto with lime, ginger, buffalo mozzarella and baby squid
- Carabinero prawn cannelloni
- King crab leg tempura with a Florida ponzu dressing
- Scarlet shrimp socarrat rice
- Cod loin, tongue, and cheeks with beans
- Pizza flavoured sole: cherry tomato Piennolo DOP, oregano, Taggiasca olives and caper leaves
- Turbot, foie gras, lemon, seasonal mushrooms
- Baked swordfish fillets stuffed with seafood and champagne Foam
- Chaud froid de bouille-abaisse, espuma de rouille
- Fillet of fried sea bass with tomato risotto, coriander-scented scallops, and caramelised vegetables
- King prawn and grouper, lobster creamy rice and salicornia
- Mediterranean red mullet en portefeuille with venere risotto and Iberian chorizo
- Peter’s fish with cream of potatoes, salicornia and black squid ink
- Roasted sea bass, lobster bisque and vegetable brunoise
- Lake sardines by Lefay
- Seared redfish in tomato gazpacho, ‘Torzelle’ cauliflowers from Mount Vesuvius
- Traditional sea bass stew
- Valencian paella with crayfish and mussels
- Duck with chocolate, rhubarb, and citrus flavours
- Roasted duck breast on passion fruit and miso sauce
- Barrocal veal rib with garden vegetables
- Amatriciana
- Baby pork in his garden
- Confit suckling pig in its own juice with tri-coloured salad and fruit chutney
- Pork and its crackling, leaves, sprouts and grass sauce
- Beef tenderloin with pumpkin coconut purée, creamy savoy cabbage and sautéed shiitake mushrooms
- Beef tongue with mashed potatoes with spinach and baby vegetables
- Iberian braised beef cheeks
- Variations of chianina beef
- Loin of lamb on smoked potatoes flavoured with vanilla, French beans, tomatoes, with mint pepper pesto and a reduction
- Saddle of lamb with linseed and seaweed crust, beans with smoked eel and savory
- Quail stuffed with spinach, black truffle and foie gras
Africa
- Grilled langoustines, line caught seared yellow fin tuna, organic beetroot & pea purée
- Mozambique seafood symphony
- Red mullet with cauliflower couscous, pine nuts and raisin
- Red snapper and prawn with Swahili coconut sauce, mixed local greens, mixed root mash, cherry tomatoes and peas
- Seared Maldivian tuna with tropical fruit salsa
North Asia
- Deep fried prawn balls with pineapple and sweet and sour sauce
- Hairy crab and cream tart with foie gras
- Grilled wrapped pie of black truffle and foie gras ‘temari’ style with Périgueux sauce
- Roasted spiced imperial duck breast
- Good luck and happiness from HUI Brasserie
- Yanbaru agu pork loin with marinated kelp, shiitake duxelles, steamed vegetables and a sesame galette
- Wagyu beef rendang spicy wagyu beef with coconut milk
South Asia
- Sea urchin and truffle risotto
- Chilled marine crystal prawn, squid, clam, mussels and scallops scented with native aromatic fine herbs and fresh lime
- Gang pu bai cha plu: crab meat yellow curry
- Naman special hotpot
- Som tam pu: papaya salad with deep fried soft-shell crab
- Sous vide snow fish: cod fillet marinated in sweet miso, cabbage wrapped ragout, celeriac mousseline and dashi broth
- Deep-fried sea bass with garlic & pepper
- Ikan asam pedas
- Tiger prawns and squid, mussel, and sea bass amok
- Chinese lime chicken
- Keluak curry
- Tortellini Paneng ped
- Pork belly with spiced pumpkin purée, masala sauce and spinach
- Spiced pork belly with pickled cabbage and aïoli
- Rendang sapi
- Massaman curried lamb
Greece, The Balkans & Near East
- Avocado al forno ripieno di melanzane: aubergine-stuffed baked avocado
- Beet and goat’s cheese harmony
- Lobster spaghetti
- Fresh tempura oysters
- Black cod with celery cream and beetroot
- Cod Dolma
- Kakavia fish and shrimp soup with rouille
- Red mullet with fresh pasta, saffron, tomato and basil
- Slow cooked Greek octopus with aubergine miso, tomato tartar and peppermint air
- Smoked red snapper fillet with fennel cream, aromatic quinoa, beetroot, and focaccia crostini
- Stuffed calamari
- Greek black pork chop with veal jus, rainbow carrots, confit lemon and purple mashed potatoes
- Wagyu beef shabu shabu served with assorted japanese vegetables and sesame vinaigrette
- Dalmatian fantasy
Northern Europe
- Crispy little lasagnette with smoked provolone cheese, aubergines,
tomatoes and light rocket pesto - Rolls of kohlrabi
- Pan fried diver scallops, black pudding, celeriac purée, Braeburn apple salad
- Squid ink strigoli, braised squid and ’nduja
- Butter poached halibut, shellfish broth, razor clam, sea lettuce
- Cornish turbot served with violet artichokes and green sauce butter
- Cutlet of sole, green apple, algae and Büsum shrimps
- Fillet of halibut, baby vegetables, pearl potatoes and keta caviar
- John dory fillet with butter and vanilla, artichoke essence, young leek and late oranges
- Pan fried plaice, potatoes, prawns, mushrooms
- Kombu cured steelhead trout tataki mango & miso
- Mackerel with preserved currants and mushrooms
- Marinated salmon’s back “Label Rouge” with mini vegetables and young sprouts of tetragonia
- Octopus with gin tomatoes and hummus
- Tuna tartare
- Duck, duck cannelloni, gorgonzola fritters, beet, aceto balsamico gravy
- Roasted duck breast with Parisian potatoes, carrot purée and fondant, asparagus, and blackberry jus
- Zürcher Geschnetzeltes: veal in a creamy mushroom sauce with rösti
- Slow cooked pork belly, calamari, pressed Asian pear, chorizo and apple chutney
- Roast fillet of beef with pomme purée, cep mushrooms, crispy pancetta and baby carrots
- Cured lamb with pearl onion, butternut squash purée and demiglace
- Herdwick lamb, loin roasted on the bone, fresh peas, Yorkshire fettle, gem hearts
- Lamb entrecôte with a nettle and cironé cheese crust, mountain potato foam and braised vegetables
- Rack of local lamb with garden vegetables
Scottish rack of lamb - Duo of venison with truffled potato strudel, broccoli florets & cranberry sauce
- Loin of roe deer served with pumpkin gnocchi, chestnut purée and marinated cranberries
- Ravioli of rabbit, langoustines, leeks and girolles