A house in the wicklow hill was the backdrop for a meal inspired loosely by their new season. Allowing me to play with japanese textures tastes and forest feelings.
A)Pollock Ceviche & Wood Sorrel.
B) Wilted Greens with Taberu Rayu
C) Spouted Mung croquette with black garlic paint, burnt aubergine oil, shitake + pickled pink onion
D)Layered avocado, salted unripe Irish plums, artichoke oil, herbs + feta.
E) Braised lamb & fillet with west cork seaweed, aubergine and radish,
F) Mango, raw coconut cream & pistachio
G) little chocolate with sea salt harvested from the sea in connemara