Club Room - Fourth Course

Question 1

Crispy Chicken, Green Romanesco, Okinawa Sweet Potatoes, Cotija

Answer 1

Dairy Allergy
Chicken breast marinated in buttermilk and served with crispy skin. Romanesco (green pepper, tomatillos, green tomatoes, jalapeños, pepitas, green garlic, scallions and cilantro). Okinawa sweet potatoes are confit, and topped with black lime. Garnished with cotija cheese.

Question 2

Grilled Skirt Steak

Answer 2

Grilled skirt steak served over a bone-marrow sake lees. Topped with baby onions, broccoli leaves, and house-made chimichurri (an Argentinian sauce made from parsley, minced garlic, vegetable oil, oregano, and white vinegar).

Question 3

Porchetta, Eggplant, XO-glazed Broccoli, Ginger-Peanut Crumble

Answer 3

Shellfish, Peanut Allergy
Whole pork shoulder rubbed and rolled with aromatics then roasted with onions and pork jus. Served with pureed eggplant and broccoli glazed with XO sauce (Hong Kong sauce made from dried scallop, shrimp, Chinese sausage, chillies and garlic). Served with a ginger-peanut crumble.