Salmon steaks, slow-steamed at 52C, with crispy skin and salmon roe. Golden beetroot roasted with fennel seeds and dill then dressed in walnut oil and sherry vinegar. Candy beetroot pickled in Mirin. Candied walnuts, beetroot syrup and horseradish cream.

Salmon steaks, slow-steamed at 52C, with crispy skin and salmon roe. Golden beetroot roasted with fennel seeds and dill then dressed in walnut oil and sherry vinegar. Candy beetroot pickled in Mirin. Candied walnuts, beetroot syrup and horseradish cream.
Salmon steaks, slow-steamed at 52C, with crispy skin and salmon roe. Golden beetroot roasted with fennel seeds and dill then dressed in walnut oil and sherry vinegar. Candy beetroot pickled in Mirin. Candied walnuts, beetroot syrup and horseradish cream.
Simon Baker

Simon Baker

Commis Chef 29th May 2020

Salmon steaks, slow-steamed at 52C, with crispy skin and salmon roe. Golden beetroot roasted with fennel seeds and dill then dressed in walnut oil and sherry vinegar. Candy beetroot pickled in Mirin. Candied walnuts, beetroot syrup and horseradish cream.