New on our menu: Sagohachi - asparagus marinated in sagohachi, then grilled on charcoal. Wild garlic koji porridge, tofuzuke beurre blanc, lactofermented asparagus, seasonal mushrooms cooked in our 2 year old soy sauce and fermented black locust blossom
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Created by our head chef @steviedvick and @qu.fermentationstudio
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Photo by @kwokying_tea_daily
New on our menu: Polly's preserves - a seasonally changing selection of pickles and ferments from our fermentation lab, created by Polly Yim @qu.fermentationstudio
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Tofuzuke cheese, smoked and lactofermented daikon, hinona kabu pickled in shiso vinegar, preserved rhubarb, pickled spruce tips, caramelized onion pickles with lemon miso, amazake reduction infused with magnolia and kohlrabi preserved in sake lees from @reigenfermentation
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Available as an add on with our bread serving
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Photo and video by @kwokying_tea_daily
Part 2 of our warm welcome: beignets filled with walnut miso, topped with pickled pumpkin, ginger, chives and horseradish katsuobushi
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Photo by @luis.bompastor
Our current dessert: Kuri
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Chestnut ice cream with miso, served along black rice koji cream on a carob cracker with sudachi marmelade, topped with a savory shiitake leaf. Created by @lucasmonteiro_100
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Photo by @luis.bompastor
Petits Fours - our sweet last bites: madeleines with fermented woodruff, chocolate truffles with long pepper and seasonally changing pâte de fruit. Here we have blueberry pâte de fruit with finger lime sugar
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Created by @lucasmonteiro_100
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Photo by @lbompastor
From our last menu: Shokupan - Vegan milk bread glazed with Amazake, nigella seeds and lemon thyme. Served with pear compote, olive oil and campot pepper. Created by @lucasmonteiro_100
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Photo by @lbompastor
From our last menu: Temaki - crispy seaweed cone with a peppery furikake coating, fermented tomatillo, endive cream and pickled apple, topped with algae caviar
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Photo by @lbompastor
Konsai - celeriac baked in salt, black radish braised in rice wine, hazelnut cream with blood lime, sake reduction and kombu powder
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Photo by @lbompastor
From our current menu: Myoga - buckwheat cracker with seeds, cheese made from fermented almonds, onion marinated in yeast garum, pickled ginger buds and lacto-fermented black currants
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Photo by @lbompastor
Our maitake is back on the menu. For this seasonal iteration we glaze the maitake with plum balsamic and grill it on charcoal, along with freshly made kaofu, seasoned with grünkern-tamari. Pickled kumquat and nasturtium mayonnaise add freshness to the plate and our multi-layered black garlic emulsion brings the dish together.
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Photo by @lbompastor
Our head of fermentation Polly Yim is steadily working on a range of new ferments. Experimenting towards finding new aromas and flavors.
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Photo by @slabecry
