@Regran_ed from @dialogue.sm - “an oil painting for uni”
In searching for inspiration for our summer|autumn|winter menu we began exploring the notion of texture- or lack thereof.
We are fortunate enough to have two incredible pieces of art from @davidchoe hanging in the restaurant. Upon receipt of these we were amazed by the amount of texture and depth they presented. This lead to the discussion of how texture is perceived, and ultimately how to create visual texture without palate texture.
The course “an oil painting for uni” was the result of this discussion. A course that was presented like an oil painting, it appeared to have a lot of Vistula texture without actually offering much in the palate. The idea was aesthetic texture only, leaving each component to melt together into a luxurious blend of flavors. .
Tickets available through mid April for our current “winter|spring|summer” menu on our website or through @resy.
Photo: the process shot of plating. 1. Nori/burnt lettuce/pumpkin seed purée, 2. Umeboshi purée, 3. White bean purée, 4. Short rib, 5. Uni, 6. Beef and kombu stock, 7. Fermented shiso, 8. Ogo (seaweed), 9. Petite shiso
Photo credit: @erinsimkinphoto @josh.allen.dop - #thanks #neoBarroque