Chef Bernard says:
The trilogy recipe is very involved and you need to use a sous vide machine to prepare the lobster. Give them the overview as a guideline and send them to the Marine Room to taste the dish for themselves, as this dish is a signature of the restaurant. That would be fantastic. Here is the link to our website: http://marineroom.com
You heard the chef... get over there!
Lobster tail wrapped in leek, seasoned with vanilla bean, lemon zest, salt and togarashi. Cooked sous vide style, 190° for 7-8 min. Sliced into medallion. Set atop finely diced yellow beet.
Finely diced Ahi Tuna mixed with uni vinaigrette, chopped chives. Served in sesame cone with micro greens. Topped with Petrossian trout caviar. Pompano – Sliced thin sushi style. Seasoned with horseradish oil. Sliced and served atop lemon myrtle watercress cream.
Uni blended with chick peas, sesame oil and lemon juice. Lemon Myrtle Watercress Cream – emulsion of yuzu juice, rice vinegar, shallots, hazelnuts, crème fraiche and watercress leaves and lemon myrtle oil.
Spanish Trout Roe
From Petrossian, mild flavor
Miso sesame tuile, shaped into a cone, filled with micro greens then steamed finely diced lobster tail seasoned with champagne vinaigrette. Topped with Trout caviar.
Essential oil blended with parsley flavored grapeseed oil. Lemon myrtle is intense, refreshing and very, very lemony; known for being "more lemony than lemon". The lemon myrtle used is cultivated not wild