Starters & Small Plates

Appears in

Fusion: A Culinary Journey

By Peter Gordon

Published 2010

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© 2010 Peter Gordon. All rights reserved.

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Sea urchin panna cotta with dashi jelly & seaweed

Baked rhubarb with sashimi & a beer-battered oyster

Grilled wagyu beef on horseradish creamed potato with soy buttered shimeji & pickled enoki mushrooms

Smoked ham hock & seared scallop salad with green mango, pecans, palm heart, peas & avocado

Scallop sashimi with watermelon & feta dressing

Seared tuna on nori sauce with green papaya, mango, jicama & fresh coconut salad & wasabi tobikko

Grilled wild & regular asparagus with sweet miso dressing, watercress, Cape gooseberries & macadamia nuts

Tempura enari pocket stuffed with spinach & shiitake rice with chilli pickled bean sprouts & braised lotus root

Duck & coconut laksa with grilled sweetcorn, soba noodles, squid & coriander

Seared scallops on plantain coconut fritters with papaya & lime salsa

Crab, ginger & tofu fritters with Sichuan pickled vegetables

Sautéed snails & hazelnuts on chorizo mash

Miso risotto with chicken livers & plum compote

Green tea noodles & arame seaweed with teriyaki smoked eel & avocado

Orecchiette with chorizo, scallops, broad beans, coconut & black vinegar

Fresh rice noodles with black pudding, peas, peanuts, spinach & shiitake ragout

Chilled avocado, kumara, coconut & ginger soup with radish

Heirloom tomato, Manouri cheese, green chilli, fig & summer truffle salad

Chorizo, curry leaf, ginger & chickpea soup

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