Funghi

Sicilian anchovies, Calabrian chiles, fresh oregano, mozzarella, grana padano, parsley, garlic oil, mozzarella, grana...

Acciughe

Sticky Toffee Pudding

Corn Pudding

Australian Wagyu, Red Shrimp, Pineapple Kimchi, Shiso

Surf & Turf

Confit, Bacon, Pancetta, Onion, Cabbage, Sauce L'Orange

Duck Breast

Jamaica Garnita, Guava Sorbet, Raspberry Caviar

Intermezzo

Cedar Filet, Smoked Rillette, Dashi, Sesame

Duo of Salmon

Poached Scallop, Coconut, Cashew, Pepitas, Apple

Chilled Butternut Soup

Prosciutto & Pear

Parade of Canapes

Early Spring Pea, Radish, Morels, Buttermilk

Duo of Scallop

Tuna, Salmon, Winter Citrus, Rye, Herb Oil

Royal Osetra Caviar

Preheat the oven to 425°F (220°C). Wipe the cremini mushrooms clean with a damp cloth or paper towel to remove dirt; trim any tough stem ends. If mushrooms are large, halve or quarter them so pieces are roughly uniform (about 1–1½ inch pieces).

Preheat and prepare mushrooms

Peel and thinly slice the shallot. Smash and finely mince the garlic cloves. Strip thyme leaves from stems and roughly chop if the leaves are large. Combine garlic, shallot, and thyme so they are ready to add.

Prep aromatics

Place the prepared mushrooms in a large bowl. Add 2 tablespoons extra-virgin olive oil, 1 tablespoon melted (or softened) unsalted butter, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Add the minced garlic, sliced shallot, and thyme leaves. Toss thoroughly so each mushroom piece is evenly coated.

Toss with oil and seasoning

Spread the mushrooms in a single layer on a rimmed baking sheet lined with parchment paper or a lightly oiled sheet. Ensure pieces are not crowded; use two sheets if needed. Drizzle any remaining oil from the bowl over the mushrooms.

Arrange for roasting

Roast in the preheated 425°F (220°C) oven for 15–20 minutes, stirring or shaking the pan once halfway through (at ~8–10 minutes), until mushrooms are deeply golden at the edges and have released and mostly reabsorbed their liquid.

Roast

Remove the mushrooms from the oven. Immediately add the optional teaspoon of lemon juice (if using) and toss to brighten the flavor. Taste and adjust salt and pepper as desired.

Finish and adjust seasoning

Transfer to a serving bowl. Sprinkle with 1 tablespoon chopped flat-leaf parsley and, if using, 2 tablespoons grated Parmesan. Serve hot as a side, on toasted bread, or tossed with pasta or polenta.

Garnish and serve

cremini (baby bella) mushrooms

garlic cloves

fresh thyme leaves

shallot

extra-virgin olive oil

unsalted butter

sea salt

freshly ground black pepper

lemon juice (optional)

chopped flat-leaf parsley

grated Parmesan (optional)

In a shallow bowl, combine 60 ml extra-virgin olive oil, sliced garlic, chopped oregano, Calabrian chile, chopped parsley, black pepper and 1/2 tsp sea salt. Whisk briefly to emulsify.

Marinate anchovies

Add the rinsed, patted-dry anchovy fillets to the bowl in a single layer. Turn gently to coat each fillet with the marinade. Cover and refrigerate for 20–30 minutes to let flavors meld. Remove from fridge 10 minutes before assembling to take the chill off.

Preheat oven to 250°C (475°F) with a pizza stone or baking sheet inside. If using flatbread, preheat to 230°C (450°F). Warm oven ensures a quick, crisp bake.

If using pizza dough: stretch or roll dough to a roughly 10–12 inch (25–30 cm) oval or round on a lightly floured surface. Transfer to a piece of parchment for easier handling. If using flatbread, place it on parchment or a baking sheet.

Brush the dough/light flatbread lightly with 15 ml garlic-infused olive oil, leaving a small border. Scatter torn or sliced fresh mozzarella evenly over the surface, using about 200 g. Sprinkle the 40 g finely grated Grana Padano over the mozzarella for salty, nutty depth.

Arrange the marinated anchovy fillets on top of the cheeses in an even pattern — you should have about 12 fillets. Spoon any remaining marinade (including garlic and herbs) sparingly over the top, avoiding excess oil that would make the crust soggy. If the marinade seems very oily, reserve most and drizzle only a little.

Slide the assembled pizza/flatbread on the parchment onto the preheated stone or baking sheet. Bake for 8–12 minutes (pizza) or 6–9 minutes (flatbread), until the crust is golden and cheese is bubbly and lightly browned. Baking time will vary with oven temperature and thickness of dough.

Remove from oven. Immediately grate a little lemon zest (optional, about 1 tsp) over the hot cheese for brightness. Drizzle the finishing 15 ml extra-virgin olive oil over the top and scatter the remaining chopped oregano (or sprigs) for aroma.

Taste and, if needed, sprinkle a light pinch of sea salt (remaining 1/2 tsp) only if the anchovies and cheeses need it — anchovies are salty, so use sparingly. Let rest 2–3 minutes, slice, and serve warm.

fresh anchovy fillets (acciughe), rinsed and patted dry

extra-virgin olive oil (for marinating)

garlic cloves, thinly sliced

fresh oregano leaves, chopped

Calabrian chile paste or finely chopped Calabrian chiles (mildly spicy)

flat-leaf parsley, finely chopped

fine sea salt

fresh mozzarella, torn or thinly sliced

Grana Padano, finely grated

fresh pizza dough or thin flatbread (store-bought or homemade)

garlic-infused olive oil (for brushing)

lemon zest (optional, bright finishing)

extra-virgin olive oil (for finishing drizzle)

small oregano sprigs or extra chopped oregano

Place chopped dates in a heatproof bowl. Pour 1 cup boiling water over them, stir in 1 tsp baking soda (mixture will foam). Let sit 10 minutes to soften, then mash lightly with a fork or use an immersion blender for a smoother paste. Set aside to cool slightly.

Prepare dates

Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan (or 6–8 individual ramekins) and line with parchment if desired for easy removal.

Preheat and prepare pan

In a large bowl, cream 6 tbs softened unsalted butter with 3 tbs light brown sugar and 1 tbs granulated sugar until light and fluffy, about 2–3 minutes with an electric mixer. Scrape down sides.

Cream butter and sugars

Beat in the 2 large eggs one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract.

Add eggs and vanilla

Fold the cooled date mixture into the butter-sugar-egg mixture until evenly distributed. In a separate bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1 tsp fine sea salt. Gently fold the dry ingredients into the wet mixture until just combined — do not overmix.

Combine wet and dry

Transfer batter to the prepared pan and smooth the top. Bake at 350°F (175°C) for 25–30 minutes (for an 8-inch pan) or until a toothpick inserted into the center comes out with moist crumbs (the pudding should be set but still tender). For individual ramekins, bake 18–22 minutes. Remove from oven and let rest 5 minutes.

Bake

While the pudding bakes, combine 1 cup packed light brown sugar and 4 tbs unsalted butter in a small saucepan over medium heat. Stir until the butter melts and the sugar dissolves, then add 3 tbs heavy cream. Bring to a gentle simmer, stirring, and cook 1–2 minutes until slightly thickened. Remove from heat and stir in 1 tsp vanilla extract and a pinch of salt. Keep warm.

Make the sauce

If you like a very sticky finish, pierce the warm baked pudding several times with a skewer and spoon half the warm sauce over the top to soak in. Reserve remaining sauce for serving.

Finish pudding with sauce

Scoop warm pudding into bowls or slice squares from the pan. Top each portion with a scoop of coffee or toffee (or vanilla) gelato. Pour additional warm sticky toffee sauce over the pudding and ice cream. Sprinkle with 2 tbs chopped toasted pecans or walnuts if using. Serve immediately while warm.

pitted Medjool dates, chopped

boiling water

baking soda

unsalted butter, softened

light brown sugar, packed

granulated sugar

large eggs

vanilla extract

all-purpose flour

baking powder

packed light brown sugar

heavy cream

coffee or toffee gelato (or vanilla gelato/ice cream)

chopped toasted pecans or walnuts (optional)

If using pre-cooked lobster, pick meat from shells and chop into 1/2-inch pieces until you have 8 ounces. If using raw lobster tails, poach gently in simmering salted water 3–4 minutes until opaque, cool, then remove meat and chop.

Prepare lobster

In a small skillet over medium heat, melt 1 tablespoon unsalted butter. Add chopped lobster and sauté 1 minute to warm through. Stir in 1/2 teaspoon lemon zest, 1 tablespoon chopped chives, 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Remove from heat and set aside to cool slightly.

Preheat oven to 350°F (175°C). Butter a 1.5-quart (about 1.5–2 L) baking dish or six 6–8 oz ramekins.

Reserve 1/2 cup of the corn kernels whole. Place remaining corn (2 1/2 cups) in a food processor or blender and pulse briefly until coarsely pureed -- you want a mix of puree and small bits, not a fine slurry.

Process corn

In a large bowl whisk together 1 cup whole milk, 1/2 cup heavy cream, 3 large eggs, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon fine sea salt and 2 tablespoons all-purpose flour until smooth and slightly frothy. Stir in the pureed corn, then fold in the reserved 1/2 cup whole kernels.

Make custard

Stir 3/4 cup finely grated Parmesan into the custard mixture until evenly distributed.

Taste the custard and adjust seasoning with a little more salt or pepper if desired. The mixture should be slightly sweet and savory with visible corn bits.

Fold the cooled, sauteed lobster pieces and their juices into the corn custard mixture until evenly incorporated.

Combine lobster with custard

Pour the mixture into the prepared baking dish or divide evenly among the ramekins. In a small bowl combine 2 tablespoons panko breadcrumbs, 1 tablespoon melted butter, and a light sprinkle (about 1 tablespoon) of additional grated Parmesan. Evenly sprinkle this mixture over the top of the pudding(s).

Fill dish and add topping

Place the baking dish on a sheet pan and bake in the preheated 350°F (175°C) oven for 30–40 minutes for a single 1.5-quart dish, or 20–25 minutes for individual ramekins. The pudding is done when the center is just set (a slight jiggle is okay) and the top is golden.

If you prefer a more browned top, switch to broil for 1–2 minutes at the end, watching carefully to avoid burning.

Remove from oven and let rest 5–10 minutes to finish setting. Garnish with an extra dusting of finely grated Parmesan and a few snips of chive. Serve warm.

Rest and garnish

cooked lobster meat, chopped

lemon zest

fresh chives, finely chopped

salt

black pepper

fresh corn kernels (or thawed frozen)

whole milk

finely grated Parmesan cheese

panko breadcrumbs

extra melted butter (for breadcrumbs)

Remove the Wagyu from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry with paper towel. Season both sides lightly with kosher salt and freshly ground black pepper—Wagyu needs less salt than leaner beef.

Bring to temperature & season

Set a heavy cast-iron skillet or stainless steel pan over medium-high heat until very hot (about 4–6 minutes). Add 1 tablespoon neutral oil and swirl to coat the pan.

Preheat pan

Place the steak in the hot pan and sear undisturbed for 2–2.5 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. For a 1–1.25" steak this should reach rare–medium-rare depending on thickness; adjust time ±30–60 seconds for desired doneness.

Sear the steak

Reduce heat to medium. Add 1 tablespoon butter, the smashed garlic cloves and thyme. Tilt the pan and spoon the melted butter over the steak continuously for 30–60 seconds to flavor and finish cooking. Remove steak to a cutting board and rest 8–10 minutes tented loosely with foil.

Baste for finish

After resting, slice the Wagyu against the grain into 1/4"–1/2" slices. Sprinkle with flaky sea salt just before plating.

Slice

In a bowl combine light soy sauce, mirin, sesame oil, grated garlic and ginger. Add the peeled, deveined red shrimp, toss to coat, and let sit 5–10 minutes (do not exceed 15 minutes or acid/salt will begin to cure the shrimp).

Marinate shrimp briefly

Heat a small nonstick or stainless pan over medium-high heat and add 1 teaspoon neutral oil. When shimmering, add shrimp in a single layer and sear 1–1.5 minutes per side until just opaque and slightly caramelized. Season with a pinch of salt and black pepper while cooking. Remove from heat and keep warm.

Sear shrimp

In a medium bowl combine the diced pineapple, thinly sliced Napa cabbage, gochugaru, fish sauce, rice vinegar, sugar, grated garlic, grated ginger, chopped green onion and fine sea salt. Toss thoroughly so the cabbage and pineapple are evenly coated.

Mix kimchi ingredients

Let the mixture sit at room temperature for 15–20 minutes to allow the salt and seasonings to draw liquids and meld flavors. This is a quick kimchi-style relish; for more fermented depth, refrigerate in a sealed jar for 6–24 hours before serving.

Let flavors meld

Wash and gently pat dry shiso leaves. Reserve 4 leaves whole for plating and chiffonade 2 leaves if you want fine ribbons to scatter over the dish.

Prepare shiso

In a small saucepan or skillet melt 2 tablespoons unsalted butter over low heat. Remove from heat and stir in 1 teaspoon light soy sauce, 1 teaspoon yuzu juice and chopped chives. Keep warm; this will be used sparingly to finish the steak or shrimp.

Make optional yuzu-butter drizzle

On each plate place a few slices of rested Wagyu slightly fanned. Arrange 4 seared red shrimp alongside the steak slices. Spoon about 2–3 tablespoons of pineapple kimchi next to the protein as a bright, spicy-acid counterpoint.

Tuck whole shiso leaves under or beside the steak slices and sprinkle chiffonade shiso and microgreens lightly over the kimchi and shrimp. Drizzle the optional yuzu-butter sauce sparingly over the steak and/or shrimp (about 1 teaspoon per plate). Finish with a pinch of flaky sea salt and a lemon wedge on the side.

Serve immediately while the steak is warm and shrimp are hot. Provide extra kimchi and lemon on the side.

Australian Wagyu ribeye (boneless), about 1–1.25 inch thick

Kosher salt

Freshly ground black pepper

Neutral high-smoke oil (grapeseed or canola)

Unsalted butter

Garlic cloves, smashed

Fresh thyme (or shiso stems if substituting)

Large red shrimp (peeled, tails on), deveined

Light soy sauce

Mirin

Sesame oil

Finely grated garlic

Finely grated fresh ginger

Neutral oil for pan-sear

Salt

Black pepper

Fresh ripe pineapple, finely diced

Napa cabbage (thinly sliced)

Korean gochugaru (red pepper flakes)

Fish sauce

Rice vinegar

Granulated sugar

Finely chopped green onion

Grated garlic

Grated ginger

Fine sea salt

Fresh green shiso leaves

Microgreens or baby herbs (optional)

Lemon wedges

Flaky sea salt

Yuzu juice (or lemon if unavailable)

Finely chopped chives

Pat duck breasts dry with paper towels. Score the skin in a crosshatch pattern being careful not to cut into the flesh. Season skin and flesh lightly with kosher salt and freshly ground black pepper (use about 1 tbs salt distributed over 4 breasts and 1 tsp pepper). Let rest at room temperature 15–20 minutes.

Prepare duck breasts

Place a cold, heavy skillet (preferably cast iron) over medium-low heat. Place duck breasts skin-side down in the dry skillet (no oil). Slowly render the fat for 10–12 minutes until most fat is rendered and skin is deep golden-brown and crisp; tilt the pan occasionally and spoon off excess fat into a small heatproof container (reserve rendered fat for cabbage). If skin is browning too quickly, reduce heat. Flip breasts and sear flesh side 1–2 minutes to color but maintain medium-rare to medium doneness. Internal temperature target: 55–60°C (130–140°F) depending on preference.

Render skin & crisp

If breasts are thick, preheat oven to 180°C/350°F and transfer skillet to oven for 4–7 minutes to reach desired doneness. Rest breasts on a cutting board tented loosely with foil for 6–8 minutes before slicing. While resting, keep warm.

Finish in oven (optional)

Warm shredded duck confit gently in a small saucepan with 1–2 tablespoons of reserved rendered duck fat until just heated through (2–3 minutes). Season lightly with salt and pepper. Keep covered and warm; this will be used as a flavorful accompaniment or be mixed into the cabbage in the next section if desired.

Incorporate confit

Render bacon and crisp pancetta in a cold skillet over medium heat. Add the bacon slices first and cook 4–6 minutes per side until crisp; transfer to paper towels to drain and chop into lardons. In the same skillet, add the pancetta and cook 2–3 minutes until just crisp. Reserve about 1–2 tablespoons of the rendered pork fat to finish the cabbage; discard or save extra for another use.

In a large skillet or sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the thinly sliced onion with a pinch of salt and cook, stirring occasionally, until translucent and beginning to caramelize, about 8–10 minutes.

Sweat onions

Add the remaining 1 tablespoon butter and the reserved pork fat from the bacon/pancetta to the pan. Add the thinly sliced cabbage and toss to coat. Add the chopped bacon lardons and crispy pancetta. Cook, stirring, until cabbage has wilted and developed light caramelization, about 10–12 minutes.

Cook cabbage with pork

Stir in apple cider vinegar and brown sugar; cook 1–2 minutes to deglaze and balance flavors. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. If you warmed shredded duck confit earlier and prefer, fold it into the cabbage now to add richness. Keep warm for plating.