The fan fillet is a cut from the upper inner thigh of the ostrich. It is the most tender and the easiest to work with. Trim excess sinew and portion the fillet into
Cut the watermelon lengthways and place face down on a chopping board. With a sharp knife, slice 8 × 1cm-thick half-moons. Lightly grill the slices on both sides for serving.
Wash and scrub the 16 baby beetroots and wrap them together in foil. Just cover the base of an oven tray with water and add the vinegar. Add the foil parcel to the tray.
Melt the butter and water and whisk until emulsified. Cut the fennel bulbs in half and place onto an oven tray. Pour over the emulsion and sprinkle with the fennel seeds. Cover the tray with foil and
Heat the rice wine vinegar pickle on a stovetop. Peel the 6 beetroots and shave 24 thin slices on the mandolin. Place the slices in a vacuum bag and cover with hot rice wine vinegar pickle. Vacuum seal and allow to cool. Refrigerate for at least 2 hours before using.
Shave 24–32 slices of the fennel bulbs on a mandolin or gravity slicer on setting 1. Place the shavings in ice water until needed.
To assemble, arrange each plate as you wish or as per the photo. Place a grilled watermelon disc on each plate with an
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