BREAST IS BEST Anjou Pigeon with Melon, Feta, Mint and Chocolate This has been finetuned since it first appeared on the menu about three years ago, and is one of our most popular dishes. The Anjou pigeon, being soft and fleshy, unlike its leaner, more gamey cousin, is slow cooked, sous-vide, for 45 minutes, giving it a nice tender breast and soft leg, then roasted in butter and grilled with sea salt and five-spice, giving a lovely crispy, aromatic skin. We serve it with cubes of feta, cubes of compressed melon, fresh mint and raw carrot salad, with single-estate chocolate grated on top, which acts as a seasoning.
It's finished with a very sharp grapefruit sauce. This is such a well-balanced dish with the rich meat, the crispy skin, the lactic acid of the feta, the fresh citrus of the sauce and the bitter chocolate.
LOVE HATE RELATIONSHIP Chocolate and Olive Oil This is our ‘Marmite dish' – you either love it or hate it. It's a chocolate cream with an olive oil pastille, sea salt, pide bread and candied violets. It's an interpretation of a Spanish snack, and it has great textures. The jelly of virgin olive oil is in sugar and citric acid, infused with vanilla. Some say it's the worst thing they've ever tasted.