Intermediates

Question 1

What is on the bottom of the SCALLOP

Answer 1

Shredded leaks and bacon lardons warmed in a horseradish cream

Question 2

What is the Veloute on the SCALLOP

Answer 2

Scallop Veloute - shallots, celery, button mushrooms cooked with white wine and vermouth. Scallops skirts added then reduced. Cream is added then passed and finished with scallop roe butter

Question 3

What is in the Seaweed Oil on the SCALLOP

Answer 3

Nori, chives, parsley and dill blended with oil then passed

Question 4

What is the sauce on the HALIBUT/RED MULLET

Answer 4

Mussel Veloute - Onion, celery, white wine, mussels are cooked then passed. Add mirepoix, tomatoes, garlic, bouquet garni, cooked mussels and cooking liquor. Saffron and double cream are then added and blended

Question 5

What is in the Filling on the AGNOLOTTI

Answer 5

Pumpkin flesh cooked down with saffron and nutmeg until dry. Hung in muslin then finished with vegan cream cheese

Question 6

What is the sauce on the bottom of the AGNOLOTTI

Answer 6

Pumpkin Sauce - Pumpkin flesh cooked down until soft, blended and finished with butter and cream

Question 7

What is the sauce on the AGNOLOTTI

Answer 7

Parmesan Veloute - Parmesan Rind steamed with plant cream. Passed then seasoned with lemon juice, salt, pepper and milk.

Question 8

What is the garnish on the CEP

Answer 8

Pearl Barley Risotto and Parsley Butter - Barley soaked then cooked with shallots, garlic and chicken stock until cooked. Finished in service with emulsion and parsley butter.

Question 9

What is the sauce on the CEP

Answer 9

Sauce Bordelaise - Roasted button mushrooms, shallots, thyme and garlic. Deglazed with red wine, finished with veal jus and split with clarified bone marrow fat.

Sauce Bordelaise is classic French sauce made with red wine and bone mar

Question 10

What is Bresaola Beef on the CEP

Answer 10

Bresaola Beef - Italian air-dried, salted beef that’s cured for two to three months until its hard and dark red in colour

Question 11

What are the allergens on the SCALLOP

Answer 11

Milk, Celery, Molluscs, Sulphur Dioxide

Question 12

What are the allergens on the HALIBUT/RED MULLET

Answer 12

Fish, Milk, Celery, Molluscs, Sulphur Dioxide

Question 13

What are the allergens on the AGNOLOTTI

Answer 13

Gluten, Milk, Eggs

Question 14

What are the allergens on the CEP

Answer 14

Milk, Gluten, Sulphur Dioxide