Part Two: The birthday dinner, a tasting menu for her - that took me a several days to source and prepare. Concept revolving my style of French Japanese with a touch of Indonesian. Was fun creating these dishes and wish to explore more of Indonesia's unique ingredients. Four snacks: 1. Serabi crepe caviar, filled with whipped dashi creme fraiche. 2. Wagyu tartare with beetroot tart shell, pepper ponzu, yolk jam and caviar. 3. Tofu clam gulai taro dumpling. 4. Local farm herbs with clarified tomato broth and kombu oil for the palate cleanser. Entree - Main: 1. Poached prawns with fat choy and jamon sauce, ikura and ice plant. 2. Poached local grouper, daikon, pine nut poulet vin blanc velouté, parsley oil & pea flowers. 3. Wagyu with tamarind keluwek bbq glaze, mushrooms, beef jus & coffee oil. Dessert: Jasmine white chocolate panna cotta with guava, yuzu granita, longan honey yogurt sorbet, verbena oil & sorrel. #tastingmenu #birthdaydinner #cooking #food #homecooking
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