The Chefs' Line
Carne apache is a Mexican-style beef tartare, similar to ceviche in that it uses lime to cure and season the beef.
This is my modern take on ceviche - fish that has been cured with lime juice.
Mole, a complex sweet and sour velvet sauce, is a classic Mexican dish. This is a modern mole, which I learnt to make in Mexico city.
The original nachos, eaten by Mexicans for breakfast as a nifty way of using up leftover tortillas and salsa from the day before.
A soft fresh corn tortilla is just as important as the fillings. Slow-cooked spiced beef is paired with classic sides: guacamole, roasted salsa and slaw.
Robatayaki translates to “fireside cooking”, where meat and vegetables are slow-cooked over a charcoal grill.
The essence of udon soup is a delicately flavoured dashi broth with chewy, slippery noodles.
There are a lot of hidden elements in this dish but you can’t see them on the plate. One of them is our signature carbonised leek aioli.
These are two-bite tempura. A mix of crab and feta is used to stuff capsicum and served with salmon tartare on top.
Vacherin with its layer of creamy ice cream and crisp meringue is the French equivalent to pavlova.
Key to this French classic is perfectly cooked duck breast (or leg) with crispy skin.
The flavours in this soufflé are simple but classic. I love the nuttiness of the Comté and the natural saltiness of the pancetta.
This is a signature at Montrachet. The twice-baked crab soufflé is served with a prawn and crab bisque sauce and finished with a cheesy gratinated crown.