Creations
Plates from dinners, buffets, brunches and receptions. Each creation was designed for a table, for guests, for a season.
My signature dishes
Shell-cut egg, mushrooms & chorizo
Shell-cut egg filled with a brunoise of mushrooms and chorizo, bound with confit egg yolk, oyster mushroom espuma and mushroom powder.
Like an ice cream, mushrooms & fennel
Mushroom and fennel tartare dressed with a citrus vinaigrette, on a mushroom purée, topped with a mimosa-style poaching.
Like a leche de tigre, prawns & pineapple
Leche de tigre-style prawns, pickled pineapple, ginger and turnip, fish roe and coriander shoots.