Plating their stunning salt-aged ribeye course on the pass. Replacing the salsify to accompany the salt-aged beef is a barbequed spear of asparagus from @spilman_farming dressed in black garlic emulsion and a wild garlic & lovage emulsion with micro nasturtium, lovage & wood sorrel garnishing it. A Bordelaise-style sauce made with aged beef bones and trim & plenty of red wine completes this course. The sauce is finished with wild garlic capers & oil, confit shallot and diced lardo. By Head-Chef
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Plating their stunning salt-aged ribeye course on the pass. Replaci…
50.7K viewsApr 30, 2023
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