Kirk Westaway

Kirk Westaway

22nd February 2018
Kirk Westaway




  • Egg Yolk
  • Organic eggs
  • Celeriac Dice
  • Celeriac
  • Chicken stock
  • Celeriac Purée
  • Celeriac
  • Butter
  • Custard Mix
  • Chicken stock
  • Celeriac purée
  • Fine salt
  • Reserved organic egg white
  • Truffle Coulis
  • Truffle trimming (washed)
  • Truffle liquid (in can)
  • Grape seed oil
  • Pickled Shimeji Brown
  • Shimeji mushrooms
  • Girolle
  • Water
  • Olive oil
  • Rice vinegar
  • Aged balsamic
  • Salt
  • White pepper
  • Garlic
  • Grated ginger
  • Sugar
  • Coriander stamps
  • Orange skin
  • Light soy sauce
  • Brioche
  • Brioche loaf
  • Parmesan
  • Grape seed garlic oil
  • Cevénnes Onion
  • Chardonnay vinegar
  • Sugar
  • Mineral water
  • Dried oranges skin
  • Coriander seeds
  • Star anis
  • Bay leaf


Egg Yolk
1. Separate egg white from egg yolk. Then store.
2. Steam yellow confit in olive oil at 63°C for 60 minutes. Then leave to cool.
Celeriac Dice
1. Dice celeriac
2. Blanch in seasoned chicken stock. Then remove and leave to air dry.
Celeriac Purée
1. Steam until soft, blending well, removing excess water as needed.
Custard Mix
1. Blend ingredients together.
2. In each egg bowl add 1 tsp of celeriac dice.
3. Cover in tin foil, then steam bowls at 87°C for 12 minutes.
4. Cook and store on top of a shelf warmer.
Truffle Coulis
1. Sweat truffle in oil. Add liquid, simmer and blend. Then season.
Pickled Shimeji Brown
1. In a large pot of boiling water, blanch the mushroom for 10 seconds.
2. In another pot, bring the stock to a boil, then add Shimeji mushrooms in to cook for approximately 5 minutes. Store in stock.
1. Select a square loaf of dimensions 3cm x 3cm x 6.5cm.
2. Fry and store for service. Heat and add shave parmesan to send.
Cevénnes Onion
1. Boil above liquids.
2. Cut onions add to boiled liquid mixture.
3. Leave to cool for 24 hours.
In The Bowl
Mushroom with Xerez vinegar
Egg yolk
Caviar quenelle
Smoked fleur de sel
Truffle coulis

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