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