Rose Veal:
• Blast freeze the veal to get an even slice, slice to 0.5cm on the meat slicer then neatly dice.
• Open and finely chop the oysters.
• Finely chop the capers.
• To put the dish together mix the oyster, veal and capers together with the house dressing and taste.
• Make two quenelles and place into a bowl, top with caviar.
• Pour 30ml of the dashi into each bowl followed by 5 shimeji mushrooms and top the dish with the sliced radish and nasturtium leaves.
• Serve the melba toast on the side.
House Dressing:
• Combine marinade ingredients and marinade for 24 hours
• Blend marinade with mustard
• Add oil slowly and blend until smooth
• Pass through conical strainer
Dashi:
• Soak kombu in water for 1 hour, bring slowly to boil
• When starting to bubble, take out kombu and add bonito, bring to boil and take off
• Let settle and cool, skim and pass.
Nori Crackers:
• Firstly toast the fennel seeds, onion seeds and pepper corns then blitz together with the nori sheets in the thermo mix to a fine powder.
• Combine the Flours and onion powder. Crumb in the butter followed by the rest of the ingredients and knead to a firm dough.
• Rest for an hour then roll the dough through a pasta machine to 3mm thick.
• Lightly egg wash and cook in a pre-heated oven at 180°C for 8 minutes.