Venison Carpaccio : Venison, roasted eggplant,charcoal puree, raspberry powder, sesame snow, red wine vinegar vacherin, tsuyu gel
A dish taught to me by my mentor Chef Nick Honeyman. If I had to compete against another chef and had only one choice of dish to plate this would be the dish. It really is genius, tsuyu marinated Raukumara venison fillet, thyme and garlic roasted eggplant, charcoal eggplant puree, French hard meringue with black pepper and red wine vinegar finished with sesame snow. This amazing dish is matched with a superb rose’ and will not be like anything experienced before.