Derek Healy – A La Carte Menu

Appetizer

Char Grilled Octopus with wild arugula, Castelvetrano olives, broken herb vinaigrette

Classic ‘’21 Club’’ Steak Tartare, brioche toast points

Fresh burrata, northern Italian speck, balsamic pearls, baby mache

Big Eye Tuna Poke, mango, avocado, Persian cucumber and spiced sesame yogurt

Chilled fire grilled heirloom tomato ‘’Basque Style’’ soup

Entree

Pan Roasted Branzino with golden beet foam, pickled mustard seed, fingerling potatoes, olio nuovo and wild California Fennel Pollen

Strozzapreti pasta with butter roasted heirloom tomato sauce and Cypress Grove truffle chevre

Miso Black Cod with sesame ginger gai lan and purple rice

Sous Vide duck breast, rainbow chard, blackened shallots, kumquat marmalade and celtic sea salt

Cinnamon and Coffee Rubbed Flat Iron Steak with Cowboy Caviar and roasted baby heirloom carrots

Desserts

Salted Caramel Pot de Crème

Valrhona Chocolate Box

English Scones with strawberries and lemon curd crème fraiche

Deconstructed pavlova with balsamic Summer berries, chocolate fondue and basil

Book Chef

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Book Chef
2018-09-11T12:59:10+00:00