Spring Summer 2016

Food Story Spring Summer 2016 brings you fabulous vibrant colours, the freshest of flavours, gorgeous green herb scents and dishes inspired by sun drenched summer skies the world over.  

TO BEGIN

Sesame "Caesar" salad: shaved heritage roots, spicy miso, toasted sesame seeds and fried wun tuns won tons
Red and yellow cherry tomato gazpacho, tomato sorbet, baby basil, basil oil
"Take A Bao - act 1": Steamed rice bun, teriyaki salmon, Asian slaw and wasabi mayo
Seared salmon, pickled rhubarb, salt baked beets, horseradish and burnt bread
Food Story's Niçoise: Seared tuna, soft boiled egg, anchovy mayo
Cured and confit salmon, apple and lemon verbena jelly, apple purée and cucumber caviar
Poke: Raw tuna, spicy avocado, ginger, lime, mint, soy, seaweed and toasted sesame seeds
"Take A Bao - act 2": Steamed rice bun, Peking duck, spring onions, cucumber and hoisin
Bang bang white cut chicken, baby spinach and pea and pea shoot salad
Beef tartare, smoked aubergine, tomato and coriander seed vinaigrette, sweet potato wafer
Beef carpaccio, yuzu and Dijon mayo, shaved pistachio, ficelle, micro basil
Pulled lamb, hummus, pomegranate, tahini and lemon dressing, chickpeas and wild rocket

TO FOLLOW

Chinese honey and soy Chilean sea bass, sticky rice, Chinese greens, wasabi and ginger dressing
Sea bass fillet, lemon purée, Israeli cous cous tabbouleh, saffron braised fennel and mint oil
Roasted cod, slow roasted heritage tomatoes, baby fennel, black olives and skordalia sauce
Chicken pot au feu: Chicken breast and thigh, spring vegetables, pearl barley, golden broth
Marinated roast breast of chicken, BBQ chicken lollipop, charred spring onions, Romesco and paprika roasted potatoes
Duck breast and fritter, sweetcorn purée, turnips, roast salsify and duck bone broth
Chairman Mao's lamb ribs, five spice and cumin, Korean green beans, spicy watermelon salad, steamed Jasmine rice
Daube d'agneau: Lamb daube with white wine, green olives, wild thyme and baby artichokes with panisse and Provençal chickpea "chips"
Roasted loin of lamb, pressed shoulder, English pea purée, green beans, rosemary jus and new potatoes
Rib eye of beef and slow cooked short rib, udon noodles, Asian greens and soft boiled egg
Roasted rib of beef, fondant potato, squash puree, yuzu and gremolata 
Asian braised short rib and roasted rib of beef, brown rice, tenderstem broccoli and Asian broth

TO FINISH

Almond tart, poached cherries and almond milk ice cream
Mandarin curd, black sesame sponge, compressed exotic fruits, lemongrass
Strawberry melba: Poached peaches, vanilla panna cotta and strawberry variations
Watermelon popsicle, coconut panna cotta, pineapple, lychee sorbet
Strawberry and rose syllabub, wild strawberry sorbet, shortbread and flowers
"Souk-mess": Strawberries, pomegranate, crushed pistachio meringue and rose cream
Chinese pavlova, vanilla panna cotta, passion fruit, banana and Szechuan peppercorn meringue
Watermelon mahalepi, strawberries, rose petals and pistachios
Chocolate, coffee and doughnuts: Chocolate mousse, coffee soil, spiced sugared doughnuts and blackberry/blackberries
Matcha chocolate mousse, coconut sorbet, dark chocolate shavings 
Food Story summer salted chocolate fondant with coconut ice cream and yuzu