Premium Chef's Tasting Menu Recipe

Prepare scallops

Pat scallops dry with paper towels; season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Remove any side muscle if present.

Make beurre blanc

In a small saucepan over medium heat, melt 2 tbs butter with 1 tsp oil. Add minced shallot and sweat 1–2 minutes until translucent but not browned. Pour in 30 ml white wine and simmer until reduced by two-thirds. Add 15 ml lemon juice and 30 ml heavy cream; simmer gently 1 minute. Reduce heat to low and whisk in the 30 g cold cubed butter piece by piece until the sauce is glossy and emulsified. Keep warm over the lowest heat, stirring occasionally. Season to taste with a pinch of salt.

Sear scallops

Heat a heavy skillet over high heat until smoking point. Add a teaspoon of neutral oil. Place scallops in the pan with space between them and sear undisturbed 1.5–2 minutes until a deep golden crust forms. Flip and cook 30–45 seconds more (internal should be just opaque). Remove scallops and rest briefly.

Plate

Spoon 1–2 tablespoons of beurre blanc onto each small service spoon or plate; place a scallop atop each, finish with a drop of sauce, and garnish with microgreens.

Assemble salad

Arrange sliced heirloom tomatoes on a chilled plate in a loose fan. Tear burrata into two portions and place in center of each plate. Scatter torn basil leaves and toasted pine nuts over tomatoes and cheese.

Dress

Drizzle 1 1/2 tbs extra-virgin olive oil over each plate and 1 tbs balsamic reduction per plate. Season with a pinch (approx. 1/4 tsp) sea salt and a light grinding (approx. 1/8–1/4 tsp) black pepper. Serve immediately to preserve burrata texture.

Make miso marinade

Whisk together 3 tbs white miso, 2 tbs mirin, 1 tbs sake, and 1 tbs light brown sugar in a small bowl until smooth.

Marinate cod

Pat black cod fillets dry. Spoon miso marinade over the top surfaces of the fillets, coating evenly. Cover and refrigerate for 30 minutes to 2 hours (do not exceed 6 hours for delicate texture).

Quick-pickle cucumbers

Combine 30 ml rice vinegar, 1 tsp sugar and 1/4 tsp salt in a bowl and stir until dissolved. Add thinly sliced cucumber and toss to coat. Let sit at room temperature 15–20 minutes, then drain and finish with 1/2 tsp sesame oil and 2 tbs sliced scallions.

Cook cod

Preheat oven to 200°C (400°F). Heat an ovenproof nonstick or cast-iron skillet over medium-high, wipe excess marinade from top of fillets (reserve marinade), add a light film of oil and sear skin-side down 1–2 minutes to crisp the skin. Transfer skillet to oven and roast 6–8 minutes until fish flakes easily. Optionally brush with reserved marinade and broil 1 minute for caramelized glaze—watch carefully to avoid burning.

Plate

Place cod on warm plates, spoon a small nest of pickled cucumber alongside, scatter remaining scallions, and finish with a light drizzle of sesame oil.

Prepare herb crust

In a bowl, combine 0.75 cups panko, 1 tbs chopped rosemary, 1 tbs chopped thyme, 2 minced garlic cloves, 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper until mixture is evenly moistened.

Coat lamb

Pat the 600 g lamb loin dry. Brush evenly with 2 tbs Dijon mustard, then press the panko-herb mixture onto the top and sides to form a crust.

Roast lamb

Preheat oven to 190°C (375°F). Sear the crusted lamb in an ovenproof skillet over medium-high heat 2 minutes per side to color. Transfer to oven and roast 12–18 minutes for medium-rare (internal 58–60°C), longer if desired. Remove and rest tented with foil 8–10 minutes before slicing.

Make root vegetable purée

While lamb roasts, place chopped carrots, parsnips and potato into a pot with 500 ml vegetable stock. Bring to a boil, reduce heat and simmer until vegetables are very tender, about 15–20 minutes. Drain (reserve a bit of cooking liquid), then transfer vegetables to a blender or use a hand blender. Add 2 tbs butter and 60 ml milk or cream; blend until very smooth, adding reserved cooking liquid 1 tbs at a time to reach desired velvety consistency. Season with salt and pepper to taste.

Plate

Spoon a generous quenelle or smear of root purée on each plate. Slice lamb loin into medallions and place atop or beside purée. Spoon any resting juices over meat and garnish with a small sprig of rosemary if desired.

Make raspberry coulis

Combine 250 g raspberries, 50 g caster sugar and 10 ml lemon juice in a saucepan. Cook over medium heat 5–6 minutes until berries break down. Strain through a fine sieve to remove seeds, pressing with a spoon. Chill the smooth coulis.

Temper chocolate & form spheres

Melt 150 g of the chopped chocolate gently in a double boiler to 45–50°C, then remove from heat and stir in remaining chocolate until temperature falls to about 28–29°C. Reheat briefly to 31–32°C. Working quickly, brush or pour tempered chocolate into clean sphere molds (approx. 8–9 cm) in two thin layers, chilling between coats until firm to build a 2–3 mm shell. Optionally mix 1 tsp neutral vegetable oil into the last portion of chocolate for gloss before the final coat. Once set, carefully unmold chocolate hemispheres and join pairs by warming rim on a warm plate and pressing together to form spheres. Refrigerate briefly to set.

Assemble dessert

Place a scoop of vanilla ice cream on each serving plate. Spoon 2–3 tbs chilled raspberry coulis beside the ice cream. Position a chocolate sphere next to the ice cream and, at the table, crack the sphere with a spoon to reveal the inside. Garnish with 2 mint leaves per plate and a few fresh raspberries if desired.