© Rob Lawson
Carpaccio of yellow fin tuna with pickled vegetables, and sesame & ginger tuile.
Now available on our new Brasserie menu book a table
A beautifully fresh and healthy dish to invigorate the taste buds after the excesses of Christmas. The sustainable yellow fin tuna is used here, taking the chunky centre cuts of meaty flesh as opposed the usual tail cuts, and showcased in a beautiful dish that celebrates the flavours of the orient. The tuna is cut into blocks and rolled into a mixture of ground black, pink and Szechuan peppercorns. The combination of peppers adds a cocktail of flavours ? pink for aromatics, black for a fiery heat, and Szechuan for a zingy freshness. The tuna is then seared in sesame oil on all sides to create the perfect colourisation on the outside and a delicate pink rawness in the centre, before being wrapped tightly and stored in the fridge ready to serve. The pickling liquor is constructed from rice wine vinegar, sugar, cardamom, star anise, coriander seed and Szechuan pepper and poured into a peeled julienne of vegetables ? mouli, green papaya and carrots ? resulting in a healthy, crunchy and fresh salad that eats in perfect harmony with the sliced tuna, and finished the light crisp texture of the sesame and ginger tuile. Order with a with a Gewurztraminer, as recommended by Philippe Larue of l’Art du Vin, try the Little Beauty Gewurztraminer from New Zealand. (£39.95 per bottle from our wine list).
