Menu Three

Appears in

Sepia: The Cuisine of Martin Benn

Published 2014

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© 2014 All rights reserved. Published by Murdoch Books.

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Kingfish Bacon with Smoked Ocean Trout Roe and Ponzu Dressing

‘Scallop Sushi’ Nori-Rolled Sea Scallops with Avocado Cream, Pickled Ginger and Puffed Sushi Rice

Goat’s Milk Chèvre with Beetroot Butter, Rhubarb, Beetroot Rye and Dried Goat’s Milk

Yellowfin Tuna with Goat’s Milk Fromage Blanc, Miso Mustard and Ichiban Dashi Jelly

King George Whiting with Tasmanian Truffle Jelly, Water Chestnut, Nameko Mushrooms and Pea Sprouts

Poached King Crab with Green Tomato and Lemon Verbena, Hijiki and Heirloom Tomato Mousse

Tiger Prawn Skin with Iberico Jamon Dashi, Baby Fennel, Mitsuba, Yuzu and Sea Spray

Slow-Poached Egg Yolk and Tasmanian Truffle with Mushroom Dashi Jelly, Saikyo Miso and Cauliflower

Pyengana Cheddar with Japanese Plum Wine and Apple Pectin, Capers and Mitsuba

Lemon Leaf Ice and Yuzu Shu Meringue with Candied Lemon Aspen and Fennel Pollen

Frozen Fennel with Licorice, Meyer Lemon and Yuzu Butter, and Sheep’s Yoghurt Sorbet

‘Japanese Rice Pudding’ Umeboshi and White Chocolate Ice Cream, Golden Honey, Violet and Coconut

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