17/07/2026
More detailed description of the dishes for my upcoming event!
1. Brown butter brioche
Brown butter brioche, extra milk for a lighter, milk bread-style. Served with whipped brown cultured butter, caramelised until deeply nutty then emulsified with buttermilk on a garlic & herb crumb.
2. Confit mushroom velouté
A two-day mushroom soup. Finely sliced mushrooms are slowly confit in oil before shallots, garlic, aromatics and white balsamic are added. The mushrooms are blended into stock while the infused oil is emulsified back in, finished with cream and topped with pickled shimeji, crispy mushrooms, Parmesan tuile, frisée and tarragon crème fraîche.
3. Chicken thigh pressé
Chicken thighs are brined, confit in brown butter and pressed overnight. Layered with a roasted corn & leek chicken mousse, steamed, seared & served with roasted corn emulsion, pea & mustard salad, brown butter chicken liver parfait and chicken jus.
4. Braised & roasted pork belly
Brined, braised overnight and pressed before the skin is dried and puffed until crisp. Served with miso-roasted cabbage, caramelised pickled onions, quince membrillo, black pudding boudin in herb crumb, toffee apple sauce, pea purée and rich pork jus.
5. Roasted mango curd tart
Roasted mango is blended into a curd, set in a brown butter pastry case and brûléed before serving for a bittersweet crunch. Finished with whipped mascarpone, fresh mango, lime gel and kaffir lime leaf powder for a nostalgic Solero-inspired finish to the meal.
