Sea urchin, champagne beurre blanc, brioche croutons

Uni Egg

Salt-Roasted Santa Barbara Spot Prawns

Farm-Raised, Sustainable Caviar

Additional wine pairing options available.

Wine Pairing

Oysters on the Half Shell

Preheat your oven to 180°C (350°F). Toss the brioche cubes with olive oil and salt. Spread them out on a baking sheet and bake for 10-12 minutes until golden and crispy. Set aside.

Toast the Brioche

In a medium saucepan over medium heat, combine the champagne and shallots. Reduce until almost dry, about 5 minutes. Add the heavy cream and simmer for another 2 minutes. Gradually whisk in the cold butter cubes until the sauce is smooth and emulsified. Season with salt and white pepper to taste. Keep warm.

Prepare the Sauce

Bring a pot of water to a gentle simmer. Crack the eggs into individual bowls. Create a gentle whirlpool in the water and carefully slide the eggs into the center. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.

Poach the Eggs

On a plate, place a toasted brioche crouton. Top with a poached egg and then add a generous spoonful of sea urchin on top. Drizzle with champagne beurre blanc and serve immediately.

Plate the Uni Egg

Sea urchin (uni)

Eggs

Champagne

Shallots, finely chopped

Heavy cream

Unsalted butter, cold and cubed

Salt

White pepper

Brioche bread, cubed

Olive oil

Rinse the Santa Barbara spot prawns under cold water and pat them dry with paper towels.

Prepare the Prawns

In a bowl, combine the kosher salt and chopped rosemary leaves. Mix well.

Prepare the Salt Mixture

Preheat your oven to 400°F (200°C). Spread half of the salt mixture evenly in a baking dish.

Prepare the Baking Dish

Place the prawns on top of the salt layer in the baking dish. Squeeze the juice of half the lemon over the prawns.

Arrange the Prawns

Cover the prawns with the remaining salt mixture and place the rosemary sprigs on top.

Add Remaining Salt and Rosemary

Drizzle the extra-virgin olive oil over the prawns and salt mixture.

Drizzle with Olive Oil

Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the prawns turn pink and opaque.

Bake the Prawns

Remove from the oven and let rest for a few minutes. Gently scrape off the salt crust and serve with lemon wedges.

Serve

Santa Barbara spot prawns

Kosher salt

Fresh rosemary sprigs

Lemon

Extra-virgin olive oil

In a small bowl, combine the warm milk, water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy. In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour, and salt. Add the yeast mixture and eggs to the dry ingredients, stirring until just combined. Cover the bowl and let the batter rise in a warm place for about 1 hour.

Make the Batter

Heat a non-stick skillet over medium heat and add a little butter. Pour a small amount of batter into the skillet, forming small pancakes (about 2-3 inches in diameter). Cook for 1-2 minutes on each side or until golden brown. Repeat until all the batter is used, adding more butter as needed.

Cook the Blini

Arrange the warm blini on a serving platter. Top each blin with a dollop of sour cream, a small spoonful of caviar, and a sprinkle of chopped chives and red onion. Serve with lemon wedges on the side.

Plate the Blini

all-purpose flour

buckwheat flour

milk

water

active dry yeast

sugar

salt

large eggs

butter

sour cream

chives, chopped

red onion, finely chopped

lemon wedges

farm-raised sustainable caviar

Select a wine that complements the flavors of your meal. For red meats, choose a full-bodied red like Merlot. For seafood or chicken, opt for a crisp white like Chardonnay.

Choosing the Right Wine

Serve red wine at room temperature (around 65°F or 18°C) and white wine chilled (around 45°F or 7°C) for the best flavor experience.

Serving Temperature

Pair your selected wine with appropriate food items such as a cheese platter with red wines, or grilled vegetables with white wine. Chocolate fondue pairs beautifully with sweet wines.

Food Pairing Suggestions

Red Wine (Merlot)

White Wine (Chardonnay)

Rosé Wine

Sparkling Wine

Cheese Platter

Charcuterie Board

Grilled Vegetables

Chocolate Fondue

In a small bowl, combine the red wine vinegar, finely chopped shallots, chopped tarragon, and freshly ground black pepper. Mix well and let sit for at least 10 minutes to allow the flavors to meld.

Prepare the Mignonette

Carefully shuck the oysters using an oyster knife, being cautious not to spill the juices. Place the shucked oysters on a bed of crushed ice on a serving platter.

Shuck the Oysters

Drizzle the tarragon mignonette over the fresh oysters and serve immediately with lemon wedges on the side.

Uni Egg

Salt-roasted Santa Barbara Spot Prawns

Farm-raised, Sustainable Caviar

Wine Pairing

Oysters On The Half Shell