dry-aged tuna/plating

To be sliced thin and placed on a plate, brush with truffle soy
Add charred mushrooms, shallots, shiso and extra virgin olive oil
Shave truffle over the top of completed dish

wild mushrooms

Cleaned and charred on charcoal, then marinated in Amazake ponzu with a touch of garlic

shallot

Slice into rings, release into water to remove excess flavour

shiso leaf

Cut out shiso leaf with small ring cutter into disc

truffle soy

Prepared in advance. Place all ingredients together in blender and blend well to emulsify

mushroom puree

Wash mushroom and drain well (30 mins)
Place all ingredients on flat tray, kombu at the bottom, mushrooms on single layer
Cover with cling film, leaving two corners open to let alcohol evaporate
Set combi over to steam mode/humidity 100%/temp 100c/wind level 3
Once oven is reached to desired setting, steam cook mushrooms for 25 mins
Pass through fine chinois. Liquid should weigh 240g. Discard Kombu
Reduce the liquid by 50%. Blast chill
Blend reduced juice and mushrooms to fine consistency.