It does not seem possible that my Culinary Mentor, my ultimate Dai Si-Fu has left Hong Kong for almost 2 months. Chef Donovan Cooke is working 25-hour days getting his new restaurant 'The Atlantic' at the Crown Casino complex ready for soft opening by year end, and formally in early 2011. Judging from our last trip to Melbourne this will be a huge challenge for him. It will be the biggest deal in his career, without any doubt. The last Derby dinner he cooked for Club FED was a 16-course 'Marathon' or 'White Flag' ie 'I Surrender' Dinner, the fascinating menu that follows is for the record.* White Pearl Oyster with blood orange, Campari, beetroot & coriander
* Jelly of Caviar with cauliflower cream
* Sea Urchin "Karamushi" with fennel foam
* Alaskan King Crab Leg with grilled pineapple & Iberico chorizo
* Slow Smoked Foie Gras with Earl Grey tea jelly
* Panfried Scallop with Boudin Noir & apple
* Olive Oil Confit of salmon with asparagus & leek in truffle sauce
* Slow Cooked John Dory Finger with saffron gnocchi & sage jus
* Monkfish Tail stuffed with foie gras, in red wine essence
* Roasted Boston Lobster "Tournedos" with Wagyu beef cheek in Bordelaise sauce
* Bresse Pigeon "En Vessie"
* Slow Roasted Kurobuta Pork Loin with green apple chutney
* Pauillac Lamb Saddle stuffed with confit tomatoes in marjoram sauce
* Strawberry & Rhubarb Consomme with basil & sago foam
* Citrus Scented Doughnut
* Valrhona Chocolate Souffle
* Nespresso Coffee, Fine Teas & Friandises
Way to go Si-Fu ... good luck at everything you do Down Under. I miss your cooking and your friendship, dearly!
.jpg)
No comments:
Post a Comment