Ketel One, Cured Lemon Brine, Elderflower

Martini Limoun

Cerignola olives marinated in garlic rosemary olive oil

Olives

Rated M shakes contain alcohol. Flavor Choices: Butterbeer: Vanilla milkshake blended with butterscotch liqueur and Baileys Irish cream. Summer Lemon: Vanilla Milkshake blended with our signature lemon curd, Titos vodka and limoncello liquor. Pina Colada: Vanilla shake blended with pineapple, creme de coconut, spiced dark rum and coconut rum.

RATED 'M' SHAKES

Creamy fruit curd and green banana, with a clean finish of subtle dry spice

Set a heatproof bowl over a saucepan of gently simmering water (water should not touch the bowl). Keep water at a low simmer; steam should be steady but not boiling.

Prepare a double boiler

In the heatproof bowl, combine 4 egg yolks and 3 tablespoons granulated sugar. Whisk until pale and slightly thickened, about 1–2 minutes.

Whisk base

Whisk in 4 tablespoons fresh lemon juice and 1 tablespoon lemon zest until incorporated.

Add citrus

Place the bowl over the simmering water and whisk constantly. Cook until the mixture registers 170–175°F (77–80°C) or thickens enough to coat the back of a spoon, about 6–8 minutes.

Cook gently

Remove from heat. Off the heat, whisk in 4 tablespoons cold unsalted butter, one tablespoon at a time, until fully emulsified and silky. Whisk in 2 tablespoons heavy cream and 1 teaspoon fine sea salt. Taste and adjust sugar or lemon if desired.

Finish with butter and cream

Pour the curd through a fine-mesh sieve into a clean container to remove any cooked bits and zest if you prefer extra smoothness. Cover with plastic film pressed to the surface to prevent a skin. Chill at least 2 hours until set; will thicken further as it cools.

Chill

Peel the 3 slightly underripe bananas and slice them into 1/4–1/2-inch rounds. Underripe bananas hold their shape and offer a green banana note rather than full sweetness.

Prep bananas

Crush 6 green cardamom pods lightly in a mortar and pestle or with the flat of a knife to release the seeds and aroma. Remove large husk pieces if desired.

Crush cardamom

Melt 1 tablespoon unsalted butter in a medium skillet over medium heat. Add the banana slices and cook, stirring gently, for 1–2 minutes until they begin to warm and color slightly. Sprinkle 2 tablespoons light brown sugar and the crushed cardamom seeds over the bananas. Continue to cook for another 2–3 minutes, stirring gently, until bananas are warmed through but still hold their shape.

Cook compote

Stir in 1 tablespoon fresh lime juice and a pinch of fine sea salt. Cook for another 30 seconds to blend flavors. Remove from heat and let cool slightly — compote should be warm, not mushy.

Brighten and season

In a small dry skillet over medium heat, toast the white peppercorns for 30–45 seconds until aromatic. Cool slightly and grind to a fine powder. Use 1 teaspoon ground toasted white peppercorns as a subtle dry spice that echoes the wine's finish.

Toast and grind peppercorns

Grate 1 teaspoon lime zest and have microgreens or mint leaves rinsed and dried if using. These provide a fresh, herbal lift that complements the Pinot Grigio's green notes.

Prepare finishing zest

Place shortbread cookies or crisp brioche slices on a serving platter. Spoon about 1–1.5 tablespoons of chilled lemon fruit curd onto each piece. Top each with 1–2 teaspoons of the warm green banana compote (warm on top of cold curd gives a pleasing contrast).

Assemble bites

Lightly dust each assembled bite with a very small pinch of the ground toasted white pepper (brush it on with a fingertip or small sieve) and a tiny sprinkling of grated lime zest. Garnish with a microgreen or mint leaf as desired.

Finish

Serve immediately with chilled 2024 Pinot Grigio (Hans Rottensteiner - Alto Adige). The creamy citrus curd and restrained green banana compote mirror the wine's creamy fruit curd and green banana notes, while the toasted white pepper provides the subtle dry spice on the finish.

Serve with wine

egg yolks

granulated sugar

fresh lemon juice

lemon zest

unsalted butter

heavy cream

fine sea salt

slightly underripe (green-tinged) bananas

light brown sugar

fresh lime juice

green cardamom pods, crushed

toasted white peppercorns, ground

grated lime zest (for finishing)

microgreens or mint leaves (optional)

shortbread cookies or crisp brioche slices

cold 2024 Pinot Grigio (Hans Rottensteiner - Alto Adige) or other crisp white

2024 Pinot Grigio: Hans Rottensteiner-Südtirol, Alto Adige, Italy.

Medium body, black plum, brooding black pepper spice and an easy, mineral-laced finish

2023 Malbec: Colomé-Estate, Calchaquí Valley, Salta, Argentina.

Quality sourced from a co-op of growers; lush yet linear & fine; a fresh, complex fabric of flavor.

NV Champagne: EPC - Champagne des ÉPiCuriens-Brut, Montagne de Reims, France

Pure savory silk; dried raspberry, orange oil, shiitake mushroom, star anise, mint, leather

2022 Nebbiolo: La Spinona-Langhe, Piedmont, Italy.

Both lilac floral & black cherry rich, with notable structure and crowd-pleasing ease

2024 Pinot Noir: Flâneur Wines-Estate, Willamette Valley, Oregon.

Perfectly sweet; refreshing, with soft pomegranate flavor and delicate spice

2022 Sweet! Dornfelder: Villa Wolf by Ernst Loosen-Medium Sweet, Pflaz, Germany

Lemongrass, passionfruit, grapefruit, saffron, marzipan, smoke, petrichor... in a word: complex!

2024 Sauvignon Blanc: Domaine Gérard & Hubert Thirot-Sancerre, Loire, France.

Make 2024 Pinot Grigio: Hans Rottensteiner-Südtirol, Alto Adige, Italy. Recipe in just 1h 15m. Creamy fruit curd and green banana, with a clean finish of subtle dry spice

2024 Pinot Grigio: Hans Rottensteiner-südtirol, Alto Adige, Italy. Recipe

Descriptors

Tasting Notes

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