Sea Urchins - Fine and Rare Oysters
A menu celebrating this most luxurious of seafood - the sea urchin from Galicia.
Arriving fresh to us we will prepare the urchins in two ways; a risotto with the flesh and a dish of poached turbot with a sauce made from the exquisite roe and seaweed.
We have an incredible supplier of oysters and will be showcasing six varieties of Adam’s favorite oysters both cooked and raw. On show will be the oyster regal, native oysters and the aptly named ‘amazing’ served in between courses to punctuate the wonderful urchins.
Wines for the evening will be from the Chablis region of Burgundy, where we begin with small independent producers with a long history in Chablis – such as Domaine Bernard Defaix – and graduate to some top Premier and Grand Cru’s from Château Long-Depaquit, Domaine Albert Bichot. This dinner will be hosted by Master Sommelier Gearoid Devaney,
As Champagne is a stone’s throw from Chablis, it would only be correct in starting with a fine glass to accompany the oysters…
The evening will finish with a simple but classic lemon tart and a glass of perfectly matched
Mosel Riesling Beerenauslese from Joh. Jos. Prüm