Octopus

Octopus escebeche
black garlic ink
romesco
mustard seed and leaves
turmeric
baby cucumber
tomato confit and flakes
succulents

Kampachi

So we just got a shipment of the most AMAZING, mind-blowing produce from the Chefs Garden,  most of the stuff we received, I have never physically held or tasted,  this is a dish with most of those things comprising it.

Raw Kampachi
oyster leaf
emerald crystal lettuce
samphire
baby cucumber with flower still attached
cucumber melon
pineapple tomatillo ( simply mind-blowing on its own)
horseradish
dill oil, clam, yuzu vinaigrette
mayonaise
lettuce drops

Poached and seared Scallop
squid
charred cauliflower
carrots
olive
radish

Raw Boseleil oysters
compressed breakfast and watermelon radish
lightly pickled beets
compressed cucumber
watermelon
sea bean
dried melon
radish water
dill

Vegetables!

We had a vegetarian dining at The Spence this evening, and I always jump at the chance to make the vegetarian plate, I enjoy the challenge of putting together a composed vegetable dish for a diner, not just putting a bunch of sides on a plate.

roasted carrot puree
roasted asparagus
braised baby fennel
hearts of palm
morels
oyster mushrooms
ramps
radish
scallion
candy cane beet
sorrel

Lamb

Lamb loin
Charred eggplant puree
Pearl onion
peas
raw asparagus
red pepper jus

The red pepper jus is just reduced juice of red bell pepper,  it has a concentrated sweetness and I added vinegar to balance it out and it almost tastes like BBQ sauce,  the red color only helps to trick your mind into thinking its BBQ sauce.

scallop and onions

This is a seared scallop  with multiple varieties of onions,  so often does the onion play the roll of the back up singer to other ingredients, I wanted the onion to be front and center.

Scallop
green onion and pea shoot juice
charred scallion
caramelized pearl onion
pickled ramps
braised mustard seeds