VENI, VIDI, VICI - FOOD

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LemonTree

Dec 25, 20203 min read

Lobster Tails, Lobster Bisque, Beurre Blanc Foam, Charcoal Tuile

This was inspired by a dish I had at Le Cinq in Paris. Loved the colour contrast of black against the bright orange lobster bisque and...

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LemonTree

Sep 8, 20202 min read

Torched Golden Pomfret, Fennel, Labneh, Beurre Blanc and Herb Oil

Golden Pomfret is one of my favourite fish to eat. It's oily, fatty and packed with flavour. It's a very popular fish used mostly in...

LemonTree

May 27, 20202 min read

Fresh Porcini with Thyme Beurre Blanc Sauce, Herb Oil and Seaweed Soil

Fresh porcini costs a premium due to its rarity and delicate nutty flavour. I wanted to do these mushrooms justice pairing it with simple...

LemonTree

May 11, 20202 min read

Toothfish, Pearl Cous Cous, Lumpfish Caviar, Yuzu Beurre Blanc Sauce

Buttery and silky, toothfish deserves the most delicate treatment when used in dishes so its flavour can be fully appreciated. Whilst the...

LemonTree

May 3, 20202 min read

Moreton Bay Bug Tail with Yuzu Beurre Blanc

Beurre blanc is one of my all time favourite sauce for seafood. It's rich, creamy, tangy and thick, coating each bite of the seafood...

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