Eastington@Paddington

21 May 2023

George’s Lamprais curry: Excellent. The only clues have was that the meat was won in a a raffle. “Lamb, blade steak, chicken thigh and pork belly – all cooked a little differently. The lamb and beef were boiled first and then used that stock to cook the rice … Three days to do all the steps and components.

Aubergine Pickle: Sliced then salt and turmeric first, then deep fried, then boiled with green chillies and tamarind plus spices to make the pickle”

22 January 2023

5 December 2020

Pinapple Souffle

29 April 2006: Exceptional Degustation

SMOKED DUCK BREAST ON APPLE TUILES AND GINGER SAUCE (Granny Smith apples, rice wine vinegar, mirin, apple juice, brown onion, garlic)

GOUGERES (gruyere, milk)

CRAB WITH ROCKMELON SAUCE CORNETS

PUFF PASTRY VOL AU VENTS WITH QUAIL EGGS (mayonnaise, curly endive, celery seeds, caviar, nigella seeds)

“OYSTERS & PEARLS” (sabayon of pearl sago with malpeque oysters and astra caviar) – a Thomas Kellar recipe

ROASTED SCAMI SEASONED WITH TEA AND SCAMPI OIL (Ceylon tea, Banyuls vinegar, wake, garnished with deep-fried leek and shredded nori)

AUTUMN SOUP (Mandarin sorbet, quince soup)

CARNAROLI RICE RISOTTO WITH TRUFFLED PARMESAN

CROCODILE, EMU, KANGAROO

PHEASANT WITH PHEASANT REDUCTION SAUCE, HERB OIL AND PHEASANT FOAM

PANNA COTTA WITH GORGONZOLA AND HONEY

ZINFANDEL, TOKAY AND SAUTERNE GELEES WITH DRUNKEN CHERRIES & MUSCATELS, QUINCE & MANDARIN SAUCE

KEY LIME PIES NAPOLEON WITH CARAMBOLA

MANDORIN NAPOLEON BAVOIRS WITH MANDARINE GELEE AND GENOISE SPONGE

JAFFA SOUFFLE WITH JAFFA SORBET AND HAFFA TUILES