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Another menu to rate.

post #1 of 5
Thread Starter 

Hey guys 

Another couple of menus this time they are mine.

 

Rip them a new one

 

set menu A

octopus carpaccio

with cinnamon-garlic aioli, roasted beets and poached quail eggs.

house smoked wagyu flank steak

with avocado and brown butter, pickled radish beetroot salad, roasted apple and celery pure.

layered vietnamese tiramisu.

ricotta, lady fingers, amaretto and hazelnut licour. 

 

set menu B

scallop ceviche 

served warm in a red cabbage consommé. 

pan-fried seabass

in a passion fruit sauce, green papaya coconut salad, beetroot pure and roasted garlic.

chilled vanilla flan

peppered strawberries and honey olive oil caramel. 

 

set menu C

chilled gazpacho

roasted fruit skewers, sesame seeds and macadamia dust

charcoal grilled lamb chop 

with foyot sauce, asparagus, green beans and taro root

“duchesse”

deep fried green tea ice cream

berries, lemon gel and toffee powder.

 

The tiramisu has me undecided on the description, I will be using a Vietnamese coffee bean made the traditional way. Also the presentation hopefully will be pretty similar to how Vienamese coffee is made. Is this enough of an excuse to pass it as vietnamese? Should i change the name? Vietnamese iced coffee has a very distinctive flavour that goes well marvelously with tiramisu I think. Anyway if this is enough of an excuse to do it, should I include the info in the description?

 

Cheers

 


Edited by mgm0 - 7/27/15 at 10:06pm
post #2 of 5
Your flavors are all over the place, and why so many?

1. Beet, quail egg, and cinnamon garlic are going to over power octopus

2. This could work. Scallops are sweet, red cabbage is sweet. This could be a solid dish

4. Smoked flank with avo and brown butter sounds delightful, why do you need everything else? Apple and celery? Its just to many colliding flavors

5. Again everything looks great until I get to the roasted garlic and beet puree. It looks like you have a solid dish before this point, why mess with that?

6. I would eat the lamb dish with no taro.

All of your desserts are clunky and over worked except the tiramisu which I dont think you should call Vietnamese.
post #3 of 5
Thread Starter 

Well you are right with the flavors thing. I probably should have mentioned that they are actually three set menus(although that is not really adressing the problem that you pointed aout. The thing is that people are going to choose whatever they want(that is just how people are). Anyway its all fixed now.

 

1. The thing about this is all about a matter of degrees I think. I've tried this before with great results it is just a matter of as you put it of not over-powering the octopus.

2.cool

4.I think that the apple and celery pure works really well with the smoked meat, as to the salad that I might take out if it turns out to be a bit much for this particular dish.

5. I think that the beetroot pure gives the dish a really needed splash of color as well as tasting really good with the salad. You have me doubting the garlic though I'll be sure to check it out in a couple of days.

6. I am not sure about this one but then again ill i can wait a couple of days until I try it out.

 

And the desserts are the really so bad? I thought they were really straight forward. Well I guess we will see in a bit. And that is what I thought about the tiramisu.

 

Any way ill be posting pics starting next week. And thanks for the help.

post #4 of 5
What makes the tiramisu Vietnamese?
post #5 of 5

Don't take this as a bashing as it is not meant to be. You have lots of great things going on with the menu, I'm merely pointing out things that make me go hmmm...

 

disclaimer: comments on beets are assuming you were thinking of standard, red, and or purple ones

 

Quote:

Originally Posted by mgm0 View Post
set menu A

octopus carpaccio

with cinnamon-garlic aioli, roasted beets and poached quail eggs. roasted beets are too strong, will be predominate flavor, not sure of the purpose of the quail egg, if the sauce were a cinnamon hollandaise variation I could see it fitting the dish better, but not with a stiff aioli (fwiw garlic in the name of the ailoi is redundant), i am assuming the guest would dip the octopus in a side thimble or similar of aioli, so how does the poached egg fit in

house smoked wagyu flank steak

with avocado and brown butter, pickled radish beetroot salad, roasted apple and celery pure. pickled radish and beetroot salad will get lost in richness of the beurre noisette, is the celery referred to is celeriac

layered vietnamese tiramisu.

ricotta, lady fingers, amaretto and hazelnut licour. why two nut flavored liquers? conflict of interest

 

set menu B

scallop ceviche 

served warm in a red cabbage consommé. 

pan-fried seabass

in a passion fruit sauce, green papaya coconut salad, beetroot pure and roasted garlic. is the beetroot puree more of a color for accent coulis because the flavor doesn't fit with other components

chilled vanilla flan

peppered strawberries and honey olive oil caramel. 

 

set menu C

chilled gazpacho

roasted fruit skewers, sesame seeds and macadamia dust is the gazpacho tomato and what fruit on the skewers

charcoal grilled lamb chop 

with foyot sauce, asparagus, green beans and taro root

“duchesse”

deep fried green tea ice cream

berries, lemon gel and toffee powder. toffee powder is not really a complimentary flavor pairing with green tea ice cream, what kind of berries?

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