World-leading luxury resort operator Soneva will host a weekend-long gastronomical journey, crafted by Chef Derrick Walles of Soneva Fushi in the Maldives, at Magazine Street Kitchen, on Friday, May 10 and Saturday, May 11, 2019.
Chef Derrick’s 8-course menu at Magazine Street Kitchen will feature his signature Modern European style, complete with an Asian twist. Non-vegetarian diners will begin their meal with an amuse bouche of Slow-Cooked Salmon with Lemon Peach; followed by Spanner Crab, wild-caught spanner crab with mango and chives, avocado mousse, yuzu mascarpone and rice crisp. A course of Maldivian Tuna will follow, in sashimi-style, with marinated sushi rice and roasted garlic dressing. Diners will then enjoy Foie Gras, sustainable foie gras with brioche crumble, apricot marmalade, and vanilla beurre blanc.
A course of Corn-Fed Chicken, tandoori chicken consommé with butter chicken tortellini, will be followed by Summer Truffle, truffle tagliatelle pasta. Saltbush Lamb, loin of lamb with muhammara, garlic, goat cheese and red wine jus will round out the savoury courses, and the Dessert course will feature Sweet Corn Panna Cotta with caramelized popcorn and coco cookie crumble.
Vegetarians will enjoy an amuse bouche of Vegetable Croquette with Cauliflower Puree; followed by Broken Beet Salad, heirloom beetroot, cashew yogurt, figs, and orange with apple balsamic. Diners will then be offered Jerusalem Artichoke, truffle-scented artichoke puree, bake, and pickles with artichoke crisp; Peru Asparagus, with parmesan emulsion; and Vanilla and Parsnip, vanilla-infused parsnip soup with confit tomato and caramelized parsnip. After a course of Pumpkin Two Way, confit pumpkin, pumpkin ragout, wild mushroom and roquette; guests will round out the meal with the Dessert course, which will feature Sweetcorn Panna Cotta with caramelized popcorn and coco cookie crumble.
World-leading luxury resort operator Soneva will host a weekend-long gastronomical journey, crafted by Chef Derrick Walles of Soneva Fushi in the Maldives, at Magazine Street Kitchen, on Friday, May 10 and Saturday, May 11, 2019.
Chef Derrick’s 8-course menu at Magazine Street Kitchen will feature his signature Modern European style, complete with an Asian twist. Non-vegetarian diners will begin their meal with an amuse bouche of Slow-Cooked Salmon with Lemon Peach; followed by Spanner Crab, wild-caught spanner crab with mango and chives, avocado mousse, yuzu mascarpone and rice crisp. A course of Maldivian Tuna will follow, in sashimi-style, with marinated sushi rice and roasted garlic dressing. Diners will then enjoy Foie Gras, sustainable foie gras with brioche crumble, apricot marmalade, and vanilla beurre blanc.
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A course of Corn-Fed Chicken, tandoori chicken consommé with butter chicken tortellini, will be followed by Summer Truffle, truffle tagliatelle pasta. Saltbush Lamb, loin of lamb with muhammara, garlic, goat cheese and red wine jus will round out the savoury courses, and the Dessert course will feature Sweet Corn Panna Cotta with caramelized popcorn and coco cookie crumble.
Vegetarians will enjoy an amuse bouche of Vegetable Croquette with Cauliflower Puree; followed by Broken Beet Salad, heirloom beetroot, cashew yogurt, figs, and orange with apple balsamic. Diners will then be offered Jerusalem Artichoke, truffle-scented artichoke puree, bake, and pickles with artichoke crisp; Peru Asparagus, with parmesan emulsion; and Vanilla and Parsnip, vanilla-infused parsnip soup with confit tomato and caramelized parsnip. After a course of Pumpkin Two Way, confit pumpkin, pumpkin ragout, wild mushroom and roquette; guests will round out the meal with the Dessert course, which will feature Sweetcorn Panna Cotta with caramelized popcorn and coco cookie crumble.
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The dinner is priced between ₹3000-₹4000 plus taxes per head and can be booked on: https://insider.in/chef-derrick-walles-x-magazine-st-kitchen-10-11-may2019/event