Reeling from the joy of the Beyond Meat roulade, next we embark on the sizzling miso baked rice with beyond meat mapu ragout. The heavy stone bowl is searingly hot and the rice is sizzling inside. This is a dish that sings, both literally as you put your ear to it but also it’s one of those dishes that will sing to your soul. This dish has taken that blissful moment of scraping the crunchy crispy well done bits of anything that’s been baking in an oven and amped it up to levels you didn’t know were possible. Of course there are actually deeper roots than the bits we might fight over in a home kitchen. This sizzling baked rice is inspired by Khmer cuisine where the last bit of the rice from the rice pot, which has glued itself on to the bottom of the pot, almost caramelising, is chiselled out (whole) and then fried. That inspiration with a spicy, rich, flavoursome sauce was never going to fail.
Gone are the days when vegans get offered fresh fruit platters for dessert (thankfully). Now we have two scoops of lime coconut sorbet which are sweet zingy and fresh, sat on crunchy crisped rice with salted seed tuilles, toasty, chewy coconut macaroon balls and then a thick chocolate ganache piped over it because let’s face it, there is always a place for chocolate in a dessert. This vegan tasting meal was prepared upon request, and was created by adapating a number of existing menu items, the cost for a similar plant based sharing meal is $70++ per couple and needs to be ordered in advance. Thank you chef, you and your team excelled yourselves and we loved every dish.