Hash browns, walnut ketchup

Chicken breast

Fallow cured meats, gherkins, apple ketchup

Oyster shell martini

Chelsea tart

smoked shiitake, home grown lion's mane, grilled bread

Mushroom parfait

Ruinart, Brut, Reims NV

Dragonwell Green

Black Pudding Benedict

Fallow Bloody Mary

Mushroom Royale

Dom Perignon, Hautvillers 2010 (MAGNUM 1.5L)

Confit January king cabbage

Smoked cod's head

Seasonal fruit

Dragonwell green &

Smoked salmon

Fried, scrambled or poached Sourdough toast, spinach, Fallow sriracha

Eggs any way

Classic Martini

temps lite

Cofe de Champagne

Chef's Choice

Chair Sommelier's Choice

Vegetarian Option

Peel the Russet potatoes and grate them using a box grater or food processor. Place the grated potatoes in a large bowl and rinse them under cold water to remove excess starch.

Prepare the Potatoes

Drain the grated potatoes in a colander and then use a clean kitchen towel to squeeze out as much moisture as possible. This will help achieve crispy hash browns.

Drain and Dry

In a bowl, combine the grated potatoes with salt, black pepper, and finely chopped onion (if using). Mix well to ensure the seasoning is evenly distributed.

Season the Potatoes

Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the potato mixture in an even layer. Press down gently with a spatula to flatten. Cook for about 5-7 minutes on one side until golden brown and crispy.

Cook the Hash Browns

Carefully flip the hash browns using a spatula and cook for an additional 5-7 minutes on the other side until crispy and golden brown. Once cooked, transfer to a plate lined with paper towels to absorb excess oil.

Flip and Finish

If using raw walnuts, toast them in a dry skillet over medium heat for 5-7 minutes until fragrant. Let them cool before proceeding.

Prepare the Walnuts

In a blender or food processor, combine the toasted walnuts, tomato paste, apple cider vinegar, maple syrup, garlic powder, salt, black pepper, and water.

Blend Ingredients

Blend the mixture until smooth and creamy. If the ketchup is too thick, add more water a tablespoon at a time until desired consistency is achieved.

Blend Until Smooth

Taste the walnut ketchup and adjust seasonings as necessary. You can add more salt, vinegar, or maple syrup to suit your taste.

Taste and Adjust

Transfer the walnut ketchup to a serving bowl and serve alongside the crispy hash browns.

Serve

Russet potatoes

Salt

Black pepper

Vegetable oil

Onion (optional)

Walnuts

Tomato paste

Apple cider vinegar

Maple syrup

Garlic powder

Water

In a large bowl, combine olive oil, salt, and black pepper. Add the chicken breasts and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

While the chicken is marinating, prepare the vegetables. Slice the zucchini, chop the bell peppers, halve the cherry tomatoes, and slice the red onion.

Prep the Vegetables

Chop the fresh basil and parsley, and remove the leaves from the thyme stems.

Chop the Herbs

Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).

Grill the Chicken

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced zucchini, chopped bell peppers, halved cherry tomatoes, and sliced red onion. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.

Sauté the Vegetables

Once the vegetables are cooked, remove the skillet from heat and stir in the chopped basil, parsley, and thyme. Season with additional salt and pepper to taste.

Mix in the Herbs

Slice the grilled chicken breasts and serve them over a bed of the sautéed summer vegetables. Garnish with extra fresh herbs if desired.

Plate and Serve

Chicken breasts

Olive oil

Zucchini, sliced

Bell peppers, chopped

Cherry tomatoes, halved

Red onion, sliced

Fresh basil, chopped

Fresh parsley, chopped

Fresh thyme, leaves only

In a bowl, combine sea salt, crushed black peppercorns, crushed juniper berries, fresh thyme, and crushed garlic cloves to create a curing mixture.

Prepare the Curing Mixture

Rub the curing mixture all over the fallow deer loin. Place the loin in a sealed container and refrigerate for 5-7 days, turning it every day to ensure even curing.

Cure the Fallow Deer Loin

After curing, remove the loin from the refrigerator, rinse off the excess salt, and pat dry with paper towels. Allow it to air dry for another 2-3 days in a cool, dry place.

Remove and Dry

Wash the small cucumbers and cut them into spears or leave them whole if they're small enough.

Prepare the Cucumbers

In a saucepan, combine the white vinegar, sugar, dill, and mustard seeds. Bring to a boil, stirring until the sugar dissolves.

Make the Pickling Brine

Pack the cucumbers into sterilized jars and pour the hot pickling brine over them, ensuring they are fully submerged. Seal the jars and let them cool to room temperature before refrigerating for at least 24 hours.

Pickle the Cucumbers

In a large saucepan, combine peeled and cored apples with chopped onion. Add a splash of water and cook over medium heat until the apples are soft, about 15-20 minutes.

Cook the Apples and Onions

Once softened, blend the apple and onion mixture until smooth using an immersion blender or a regular blender.

Blend the Mixture

Return the blended mixture to the saucepan. Add brown sugar, cider vinegar, salt, ground cinnamon, and ground cloves. Simmer for 15-20 minutes until thickened to a ketchup-like consistency.

Add Seasoning and Simmer

Allow the apple ketchup to cool before transferring it to sterilized jars. Store in the refrigerator for up to 2 weeks.

Cool and Store

Fallow deer loin

Sea salt

Black peppercorns

Juniper berries

Thyme (fresh)

Garlic (crushed)

Cucumbers (small)

White vinegar

Sugar

Dill (fresh)

Mustard seeds

Apples (peeled and cored)

Onion (chopped)

Brown sugar

Cider vinegar

Ground cinnamon

Ground cloves

Chill a martini glass by filling it with ice water while you prepare the cocktail.

Prepare the Glass

Using a sharp knife, slice the jalapeño thinly. You can remove the seeds for less heat if desired.

Slice the Jalapeño

In a cocktail shaker, combine 2 oz of Belvedere vodka and 1 oz of Noilly Prat vermouth.

Combine Ingredients

Add the sliced jalapeño to the shaker for a spicy kick.

Add Jalapeño

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Shake with Ice

Empty the ice water from the chilled martini glass. Strain the cocktail mixture into the glass.

Strain and Serve

Garnish the drink with a pinch of coarse sea salt on the rim of the glass and place the oyster shell on the side for presentation.

Garnish

Belvedere Vodka

Noilly Prat Vermouth

Fresh Jalapeño

Oyster Shell

Coarse Sea Salt

In a bowl or food processor combine flour, icing sugar and salt. Rub in or pulse in cold cubed butter until mixture resembles coarse breadcrumbs with pea-sized butter pieces remaining.

Make pastry

Add the egg yolk and 2 tablespoons cold water. Mix quickly until dough just comes together. Do not overwork. Press into a disk, wrap in cling film and chill in the refrigerator for at least 30 minutes.

Roll out the chilled dough on a lightly floured surface to about 3 mm (1/8 inch) thickness and use to line a 9-inch (23 cm) tart tin with removable base. Trim excess and chill again for 15 minutes.

Preheat oven to 375°F (190°C). Line the pastry with parchment and fill with baking beans or rice. Blind bake for 15 minutes, remove weights and parchment, then bake 6–8 minutes more until the base is pale golden. Brush the base with apricot jam if using, and allow to cool while preparing filling.

Place the 2 cups whey and 1 cup granulated sugar in a wide, heavy saucepan over medium heat. Stir gently until sugar dissolves, then bring to a steady simmer. Reduce heat to medium-low and simmer, stirring occasionally, until the liquid reduces and deepens to an amber/golden caramel color and has a noticeably syrupy consistency — about 25–35 minutes. Watch carefully in the final stages to avoid burning.

Reduce and caramelise whey

Once reduced and caramel-coloured, remove from heat and whisk in 2 tablespoons unsalted butter, 1/2 cup heavy cream and the 2 egg yolks tempered: to temper, whisk a ladle of the hot caramelised whey into the egg yolks quickly, then return the warmed yolks into the pan while stirring constantly. Stir in 1 teaspoon vanilla and 1/4 teaspoon salt. If mixture seems grainy, warm gently and whisk until smooth. If it is too thin, return to low heat and stir until it reaches a thick custard-like consistency (coats the back of a spoon). Cool slightly.

Pour the warm caramelised whey filling into the cooled blind-baked tart shell. Smooth the top and sprinkle 1 tablespoon demerara or caster sugar evenly over the surface. Optionally torch the sugar briefly to create a light caramelised crust. Chill the tart in the refrigerator for at least 2 hours to set.

In a medium saucepan, combine 2 cups whole milk, 1/2 cup heavy cream, 2 tablespoons milk powder (if using) and 1/2 cup sugar. Warm over medium heat until the sugar dissolves and the mixture is hot but not boiling.

Make custard base

In a bowl, whisk 3 egg yolks. Temper the yolks by slowly whisking in 1/3 of the hot milk mixture. Then return the tempered yolks to the saucepan, stirring constantly over low heat until the custard thickens slightly and coats the back of a spoon (170–175°F / 77–80°C). Do not boil.

Remove from heat. Stir in 1 teaspoon vanilla and 1/8 teaspoon salt. Strain the custard through a fine-mesh sieve into a clean bowl, cool to room temperature, then cover and chill in the refrigerator for at least 4 hours or overnight.

Churn the chilled base in an ice cream machine according to manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a lidded container and freeze for at least 2–4 hours to firm up before serving.

Churn and freeze

Remove the tart from the tin and place on a serving plate. If you brushed apricot jam earlier, the tart top will have a slight sheen; if not, you can brush lightly with warmed jam now for shine.

Slice the tart and serve each slice with a scoop of the milk ice cream. For extra presentation, sprinkle a little flaky sea salt over the ice cream or tart, and optionally torch the tart sugar again at the table for show.

Leftovers: keep the tart chilled; the ice cream should be stored in an airtight container in the freezer.

all-purpose flour

unsalted butter, cold and cubed

icing sugar (confectioners')

egg yolk

cold water

fine sea salt

whey (from strained yogurt or ricotta making), fresh

granulated sugar

unsalted butter

heavy cream

egg yolks

cornstarch

vanilla bean or extract

whole milk

milk powder (optional, for body)

apricot jam or neutral glaze (optional)

demerara or caster sugar (for sprinkling)

Thinly slice the smoked shiitake and shred the lion's mane into bite-size pieces. Heat 1 tablespoon neutral oil and 20 g of the butter in a wide sauté pan over medium heat. Add the mushrooms with a pinch of salt and sauté until they release their liquid and it mostly evaporates, about 6–8 minutes. Remove about 3 tablespoons of the cooked mushrooms and reserve for garnish; finely chop the reserved portion.

Prepare and sweat mushrooms

Transfer the remaining mushrooms to a blender or food processor. Add the milk, stock, remaining butter (30 g, slightly softened), and 1/2 teaspoon of the sea salt and 1/2 teaspoon black pepper. Purée until completely smooth and glossy, scraping down sides as needed.

Blend base

Return the puréed mushroom blend to a medium saucepan and warm gently over low heat — do not boil. Whisk the egg yolks in a bowl. Slowly ladle about 60 ml of the warm mushroom liquid into the yolks while whisking constantly to temper. Pour the tempered yolks back into the pan with the rest of the purée. Add the heavy cream and stir continuously over very low heat until mixture thickens slightly and coats the back of a spoon (do not let it boil). Taste and adjust seasoning with remaining salt and pepper.

Temper eggs & finish

Pass the mousseline through a fine-mesh sieve into a clean bowl to remove any fibrous bits for an ultra-smooth texture. Spoon or pipe the mixture into buttered 6–8 oz ramekins or small jars, filling them to about 3/4. Wipe rims clean.

Strain and set for bain-marie

In a small saucepan, combine the minced shallots and white wine with the thyme sprigs. Bring to a gentle simmer over medium heat and reduce until the liquid is syrupy and about 2–3 tablespoons remain, 12–18 minutes. Remove thyme, then reduce heat to very low and whisk in the cold cubed butter a few pieces at a time to build a glossy emulsion. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Keep warm.

Preheat oven to 150°C (300°F). Place the filled ramekins in a deep roasting pan. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins to create a bain-marie. Bake for 25–30 minutes, or until the edges are set and the center still slightly trembles.

Remove ramekins from the water bath carefully and let rest 5 minutes. Spoon a teaspoon of the warm shallot-wine reduction onto each mousseline and gently fold in just a little to marble — this introduces the wine flavor without overpowering. Scatter the reserved chopped sautéed mushroom pieces on top for texture.

Brush both sides of the bread slices lightly with olive oil. Heat a grill pan or skillet over medium-high heat. Grill the bread 1–2 minutes per side until deeply charred marks appear and the bread is crisp. While warm, rub lightly with the cut side of a garlic clove (optional) and sprinkle with flake salt and chopped parsley.

To serve: place a grilled slice alongside or under each ramekin. Spoon additional shallot-wine reduction over the grilled bread or drizzle around the plate. Garnish with microgreens or chives. Serve the mousseline warm; it should be spreadable onto the grilled bread.

smoked shiitake mushrooms, stems removed

lion's mane mushrooms, lightly shredded

vegetable or chicken stock

freshly ground black pepper

neutral oil (grapeseed or canola)

shallots, finely minced

dry white wine (Sauvignon Blanc or similar)

unsalted butter (cold, cubed)

fresh thyme sprigs

country-style bread, sliced 1/2 inch (1.2 cm)

olive oil

fresh parsley, chopped

microgreens or chives (optional)

flake salt

butter for ramekins

water (for bain-marie)

Place the bottle of Ruinart Brut Champagne in the refrigerator for at least 3 hours before serving to ensure it is well-chilled.

Hash Browns, Walnut Ketchup

Chicken Breast

Fallow Cured Meats, Gherkins, Apple Ketchup

Oyster Shell Martini

Chelsea Tart

Mushroom Parfait

Ruinart, Brut, Reims Nv

Dragonwell Green

Black Pudding Benedict

Fallow Bloody Mary

Mushroom Royale

Dom Perignon, Hautvillers 2010 (magnum 1.5l)

Confit January King Cabbage

Smoked Cod's Head

Seasonal Fruit

Dragonwell Green &

Smoked Salmon

Eggs Any Way

Classic Martini

Temps Lite

Cofe De Champagne

Chef's Choice

Chair Sommelier's Choice

Vegetarian Option