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  • 11 photos
    Created: December 20, 2017
    Updated about December 20, 2017
  • 0 comments, 250 views, 0 likes

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foie gras torchon, citrus gel, gingerbread pistachio crumble
foie gras torchon, citrus gel, gingerbread pistachio crumble 0 0
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Iberico pork sirloin, potato dauphiniose, roasted shallots, pea puree, pancetta lardons and bacon gel
Iberico pork sirloin, potato dauphiniose, roasted shallots, pea puree, pancetta lardons and bacon gel 1 0
Half roasted mangrove snapper seasoned with Japanese seven spice, mandarin and yuzu purée, pickled grilled spring onions, burnt
Half roasted mangrove snapper seasoned with Japanese seven spice, mandarin and yuzu purée, pickled grilled spring onions, burnt 1 0
Sous vide lobster, tempura seaweed, salt and pepper cuttlefish, seaweed purée, lobster coral gel, fish roe, dill, crab roe powde
Sous vide lobster, tempura seaweed, salt and pepper cuttlefish, seaweed purée, lobster coral gel, fish roe, dill, crab roe powde 1 0
Curry spiced Atlantic halibut with confit baby turnip, chilli and galangal sauté Brussels sprouts, cuttlefish ink purée, turnip
Curry spiced Atlantic halibut with confit baby turnip, chilli and galangal sauté Brussels sprouts, cuttlefish ink purée, turnip 1 0
Roast monkfish, green bean and salami ragout, succotash saffron risotto served on the side, chicken jus and Cajun foam, edible l
Roast monkfish, green bean and salami ragout, succotash saffron risotto served on the side, chicken jus and Cajun foam, edible l 1 0
Roast Anjou pigeon, leg meat and truffle pithivier, mushroom purée, port jus
Roast Anjou pigeon, leg meat and truffle pithivier, mushroom purée, port jus 1 0
Roast scallops, black pudding, chorizo, red capsicum, dill and pear
Roast scallops, black pudding, chorizo, red capsicum, dill and pear 2 0
1 0
 Reflections Restaurant at The Caravelle Hotel Published by Darren Watson Page Liked · 19 December · Edited ·    Matcha mousse w
Reflections Restaurant at The Caravelle Hotel Published by Darren Watson Page Liked · 19 December · Edited · Matcha mousse w 2 0