Apple, sorbet, brown butter, puff pastry.

Warm Apple Cake

Served with quince paste, fresh fruits, lavosh & gluten free crisp wafers.

Cheese Platter

Feta cheese, grain salad, rocket, tomatillo sauce.

Portobello Mushroom Gratin

Puff pastry, poached rhubarb, cheesecake mousse, vanilla ice-cream.

Basque cheesecake

Salted caramel custard tart, vanilla ice-cream, almond biscuit.

Salted Caramel Tart

Barley, quinoa, grilled zucchini, corn & tomato salsa.

Pan Fried Barramundi

Atlantic cod fillet, chips, salad, tartare, lemon.

Beer Battered Fish & Chips

Vanilla ice cream, hazelnut flavoured liqueur & espresso.

Affogato Frangelico

Wild Mushroom Arancini

Cheese mousse, hazelnut & chocolate snow, strawberry, lemon gel.

Red Cheese Mousse

Lemon Pie with Basil and Lime Sorbet

Truffle mash, charred baby cos, pico de gallo, pepper sauce.

Ebony MB4 Rib Fillet Steak

Striped Bass with Chili Crisp & Peanut

Ricotta, radicchio, peach & prosciutto salad, cabernet jus.

Crispy Skin Chicken

Espresso-soaked ladyfingers, whipped cream, mascarpone.

Classic Tiramisù

Served medium rare, chips, house salad, mushroom sauce.

Flank Steak

Mussels, lobster bisque, heirloom tomato & summer herbs.

Blue Eyed Cod

Duck breasts, Carrot purée, silver beet.

Coffee Cured & Smoked Duck Breast

Ricotta, goat cheese, beetroot and datterini.

Purple Corn Tostada

Fresh Oysters Dozen

Caprese salad with tomatoes and buffalo mozzarella.

Caprese Con Mozzarella Di Bufala

Salt & Pepper Calamari

Sonoma Signature Miche sourdough, lava salt.

Bread with Smoked Wagyu Butter

Culatello, Spalla Cotta, Mortadella, Culacciona.

Bruno's Scribble

Preheat the oven to 375°F (190°C). In a large bowl, combine the sliced apples with brown sugar, cinnamon, and vanilla extract. Toss until the apples are well coated.

Prepare the Apples

In a saucepan over medium heat, melt the unsalted butter. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.

Make the Brown Butter

Roll out one sheet of puff pastry and place it in a greased 9-inch pie dish. Pour the apple mixture into the pastry crust, then drizzle the brown butter over the apples. Cover with the second sheet of puff pastry, sealing the edges.

Assemble the Cake

Cut a few slits in the top pastry to allow steam to escape. Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the apples are tender.

Bake

Allow the cake to cool for a few minutes before serving warm with a scoop of sorbet on the side.

Serve

apples, peeled and sliced

brown sugar

unsalted butter

puff pastry sheets, thawed

cinnamon

vanilla extract

sorbet (for serving)

Select a variety of cheeses and slice them into bite-sized pieces. Arrange them artistically on a large serving platter.

Prepare the Cheese

Place a small bowl of quince paste in the center of the platter for easy access.

Add Quince Paste

Wash and cut fresh fruits into smaller pieces if necessary, then arrange them around the cheeses and quince paste.

Arrange Fresh Fruits

Add pieces of lavosh and gluten-free crisp wafers around the platter for added texture and flavor.

Include Lavosh and Wafers

Serve immediately and enjoy with friends or family.

Assorted Cheeses (e.g., Brie, Cheddar, Gouda)

Quince Paste

Fresh Fruits (e.g., grapes, apple slices, figs)

Lavosh

Gluten-Free Crisp Wafers

Preheat your oven to 375°F (190°C). Clean the Portobello mushrooms and remove the stems. Brush them with olive oil and season with salt, black pepper, and minced garlic.

Prepare the Mushrooms

In a baking dish, place the Portobello mushrooms gill side up. Fill each mushroom with cooked grain salad, pressing down gently. Crumble feta cheese over the top and sprinkle with fresh herbs.

Assemble the Gratin

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the mushrooms are tender and the cheese is slightly golden.

Serve the gratin hot, topped with rocket and drizzled with tomatillo sauce.

Portobello mushrooms

Feta cheese

Cooked grain salad (quinoa, barley, or bulgur)

Rocket (arugula)

Tomatillo sauce

Olive oil

Garlic, minced

Salt

Black pepper

Fresh herbs (thyme or parsley), chopped

Preheat your oven to 200°C (400°F). Roll out the puff pastry and fit it into a round tart pan, trimming the edges. Prick the bottom with a fork and bake for about 15 minutes or until golden. Let it cool.

Prepare the Puff Pastry

In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream and vanilla extract until fully combined.

Make the Cheesecake Mousse

Pour the cheesecake mixture into the cooled puff pastry shell. Bake in the oven at 200°C (400°F) for about 25-30 minutes or until the top is browned and the center is set. Allow it to cool completely.

Bake the Cheesecake

In a saucepan, combine the water and granulated sugar for poaching. Bring to a simmer. Add the rhubarb and cook for 5-7 minutes until tender but still holding its shape. Remove from heat and let cool in the syrup.

Poach the Rhubarb

Slice the Basque cheesecake and serve it with poached rhubarb on top. Add a scoop of vanilla ice cream on the side.

Cream cheese

Granulated sugar

Eggs

Heavy cream

Vanilla extract

Puff pastry

Rhubarb

Water

Granulated sugar (for poaching rhubarb)

Vanilla ice cream

In a mixing bowl, combine almond flour, melted butter, sugar, and salt. Mix until well combined. Add the egg yolk and mix until a dough forms. Press the dough evenly into the bottom and up the sides of a tart pan. Prick the bottom with a fork and chill for 30 minutes.

Make the Tart Crust

Preheat the oven to 350°F (175°C). Bake the tart crust for 15-20 minutes or until golden brown. Remove from the oven and let it cool.

Bake the Crust

In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves and then stop stirring. Allow it to boil until it turns a deep amber color. Remove from heat and slowly whisk in cream, then add salt. Let it cool slightly.

Prepare the Salted Caramel Custard

In a bowl, whisk together eggs and vanilla extract. Gradually whisk in the cooled caramel. Pour the mixture into the cooled tart crust.

Combine Custard and Eggs

Bake the tart at 325°F (160°C) for 25-30 minutes, or until the custard is set. Let it cool completely before serving.

Bake the Tart

Almond flour

Unsalted butter, melted

Sugar

Egg yolk

In a medium saucepan, combine barley and quinoa with 4 cups of water. Bring to a boil, then reduce heat to low and simmer for about 30 minutes or until grains are tender. Drain and set aside.

Prepare the Grains

Slice zucchini into rounds and toss with 1 tablespoon of olive oil, salt, and pepper. Grill on medium heat for about 3-4 minutes on each side until tender and slightly charred. Remove and set aside.

Grill the Zucchini

In a bowl, combine corn, halved cherry tomatoes, 1 tablespoon of olive oil, lemon juice, garlic, salt, and pepper. Mix well and let sit for flavors to meld.

Make the Salsa

Heat the remaining olive oil in a large skillet over medium-high heat. Season barramundi fillets with salt and pepper. Place fillets in the skillet and cook for about 4-5 minutes on each side or until the fish is golden brown and flakes easily with a fork.

Cook the Barramundi

On a plate, layer the barley and quinoa mixture, top with grilled zucchini, and place the barramundi on top. Spoon corn and tomato salsa over the fish and garnish with fresh parsley.

Barramundi fillets

Barley

Quinoa

Zucchini

Corn (fresh or frozen)

Cherry tomatoes

Lemon juice

Garlic (minced)

Fresh parsley (chopped)

Peel and cut the potatoes into thick strips. Rinse under cold water and pat dry with paper towels.

Prepare the Chips

In a large pot, heat the vegetable oil over medium-high heat. When hot, fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.

Fry the Chips

In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. Gradually add the beer, stirring until smooth.

Make the Batter

Pat the cod fillets dry with a paper towel. Dip each fillet into the batter, ensuring it is fully coated.

Prepare the Fish

In the same oil used for the chips, carefully lower the battered fish into the hot oil. Fry for 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Fish

Serve the beer-battered fish with the chips, salad, tartare sauce, and lemon wedges on the side.

Atlantic cod fillets

all-purpose flour

beer (lager or ale)

baking powder

salt

black pepper

potatoes (for chips)

vegetable oil (for frying)

tartare sauce

lemon wedges

mixed salad greens

Brew a shot of espresso using your preferred method. Keep it hot.

Prepare the Espresso

In a serving glass or bowl, place 1 cup of vanilla ice cream.

Scoop the Ice Cream

Pour 1 oz of Frangelico liqueur over the ice cream.

Add Frangelico

Immediately pour the hot espresso shot over the ice cream and liqueur.

Pour the Espresso

Sprinkle chopped hazelnuts on top for added texture and flavor.

Garnish

Serve immediately with a spoon and enjoy your Affogato Frangelico!

Frangelico liqueur

Espresso

Chopped hazelnuts

Soak the dried porcini mushrooms in warm water for 20 minutes. Drain and reserve the soaking liquid. Blend the soaked mushrooms with a little of the reserved liquid until smooth. Set aside.

Prepare Porcini Purée

In a saucepan, heat the vegetable broth and keep it warm. In another pan, sauté Arborio rice in a bit of olive oil until translucent. Gradually add the warm broth, stirring frequently until the rice is cooked and creamy, about 18-20 minutes. Stir in the porcini purée, Parmesan cheese, basil, salt, and pepper. Let the mixture cool.

Cook Arborio Rice

Once the rice mixture is cool, shape it into balls (about the size of a golf ball). Dredge each ball in flour, dip in beaten egg, and roll in breadcrumbs.

Form the Arancini

In a deep pan, heat olive oil over medium heat. Fry the arancini in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.

Fry the Arancini

Serve the arancini warm, garnished with additional basil and a sprinkle of Parmesan cheese, if desired.

Arborio rice

Porcini mushrooms (dried)

Vegetable broth

Parmesan cheese (grated)

Fresh basil (chopped)

All-purpose flour

Breadcrumbs

Olive oil (for frying)

Soak gelatin sheets in cold water for about 5 minutes until soft. Squeeze out excess water.

Prepare Gelatin

In a bowl, beat the cream cheese with powdered sugar until smooth. Whip the heavy cream until soft peaks form, then fold into the cream cheese mixture.

Mix Cheese and Cream

Melt the gelatin in a small saucepan over low heat. Stir in the red food coloring and mix well. Add this to the cheese mixture and gently fold until combined.

Incorporate Gelatin

Pour the mousse into serving glasses and chill in the refrigerator for at least 2 hours until set.

Afghan Kitchen