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65 Dregrees Egg Carbonara sqr

65° Sous Vide Egg Carbonara at Metamorfosis

One of Metamorfosi’s most popular dishes, creamy egg perfectly cooked sous vide at 65° and accompanied by crispy guanciale, crunchy chicharon, fried pasta and a ... CONTINUE
Smoked and Confit Pig Cheek by Quay\'s Chef Peter Gilmore

Smoked and Confit Pig Cheek by Chef Gilmore

Slow cooked pig cheeks combined with shiitake mushrooms, shaved scallops, Jerusalem artichoke crisps, and butter infused with juniper berries, jamon and bay leaves. By Chef ... CONTINUE
Royal Mail Eel by Chef Dan Hunter

Eel and Bone Marrow, Eggplant and Pickled Vegetables

This elegant dish by molecular gastronomy Chef Dan Hunter uses the ancient flavors of dashi and fresh vegetables combined with modern techniques to bring you ... CONTINUE
Smokey Forest- lavender smoke, porcini soil, arugula sphere

Smokey Forest – lavender smoke, porcini soil, arugula sphere

This exotic-looking dish uses some basic modernist cuisine techniques that will delight both your palate and your senses. Lavender smoke, portabellas, arugula spheres, hazelnut powder, ... CONTINUE
Modernist Cheesecake - Rhubarb, Lemon, Bay Leaf

Cheesecake – Rhubarb, Lemon, Bay Leaf

Modernist Chef Russell Karath delights us again with an incredible cheesecake with great presentation and flavors. Cheesecake base cream, bay leaf ice cream, lemon curd, ... CONTINUE
Peruvian Inspired Filet Mignon with a Japanese Twist

Peruvian Inspired Filet Mignon with a Japanese Twist

Filet mignon with Peruvian chili pepper sauces, Asian BBQ jerky, modernist smoked Gouda custard over onion cracker, onion gel and tea-smoked beech mushrooms. You’ll be ... CONTINUE
Blackberry in Textures

Blackberry in Textures by Chef Russell Karath

This extraordinaire dessert by Chef Russell Karath features blackberry cremeux, mascarpone cheese, blackberry gel, blackberry tuile, argan powder, fresh blackberry, blackberry cells and dark fruits ... CONTINUE
Praline Sponge Cake sqr

Praline Sponge Cake, Cocoa Yogurt, Cream Bubbles, Mango Petals

Great combination of flavors and application of techniques in this dessert by molecular gastronomy pastry Chef Will Goldfarb, regarded by Ferran Adria as one of ... CONTINUE
NE Clam Chowder Foam, Quail Egg, Sea Wind

NE Clam Chowder Foam, Quail Egg, Sea Wind

A modern version of New England Clam Chowder: robust, aerated chowder broth over sautéed little neck clams with celery, carrots and onions, as well as ... CONTINUE
Merluza Negra, Artichoke Cream, Black Olive Powder, Sea Air

Merluza Negra, Artichoke Cream, Black Olive Powder, Sea Air

Merluza negra fish cooked sous vide with artichoke hearts cream, sea air and black olive powder. This recipe is from molecular gastronomy Chef Gonzalo Aramburu ... CONTINUE
Liquorice All Sorts by Chef Ryan Clift

Liquorice All Sorts

Mandarin sorbet coated in liquorice jelly, smoked yogurt and grapefruit segments garnished with black olive crumbs, dried mandarin segments, dried liquorice, dried rhubarb, micro coriander ... CONTINUE
Heirloom Carrot Gnocchi

Heirloom Carrot Gnocchi

Modernist carrot gnocchi made with Methylcellulose and carrot juice concentrated in a Roto-vap, Iranian salsa, carrot stock and garnished with compressed heirloom carrots and chervil ... CONTINUE
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