Scallop – Veal – Daikon – Nameko

"The award-winning Chef Joel Bickford from The Gantry Restaurant & Bar presents a delectable dish designed for sensory discovery. Serves four. List of ingredients: Pickled nameko 100gm x nameko mushroom 300ml x pickling liquor (220ml white vinegar, 2 bay leaf, 6 peppercorns, 10gm salt, 10gm sugar) Sea urchin emulsion 50gm x sea urchin roe 50gm x smoked mussel 10gm x white anchovy and its oil 2 x egg yolk 30ml x lemon juice 100gm x white onion diced 100gm x diced brioche – no crust 500ml x grapeseed oil 10gm x sea salt Veal Intercostal 5oogm x intercostal – veal 1 x clove garlic 20gm x butter 1litre x veal jus 200ml x red wine 2 x sprigs thyme 2 x eschalot Pickled Daikon 1 x white daikon sliced on a mandolin into paper thin rounds (24 piece) 200ml x Pickling liquor (see nameko pickle above) Fresh sea urchin roe 4 x pieces sea urchin roe fresh Potato discs 1 x bintje potato 100gm x salted butter melted"

NotesPlease visit The Gantry Restaurant and Bar's website for full instructions.