This week
The menu, week of 6 October
Written on Monday, after the delivery. If something did not arrive worth cooking, it is not on the list.
I
Charred leek, burnt butter, hazelnut
Leeks buried in embers for an hour, dressed in butter cooked to the colour of toffee.
Paired · Dry Riesling, NashikII
Oyster, green chilli, curry leaf
Kerala oysters, served raw with a broth we make from their own liquor.
III
Smoked river fish, fermented rice
Cold-smoked over mango wood, with rice fermented for six days in the cellar.
Paired · Skin-contact CheninIV
Bone marrow, pepper, sourdough
Roasted in the fire, scraped at the table onto bread baked that afternoon.
V
Kodai lamb, forty days
Dry-aged, grilled over coals and rested in hay. Served with its own fat and young greens.
Paired · Old-vine SyrahVI
Goat cheese, wild honey, fennel
From a farm two hours south, with honey taken from the same hillside.
VII
Jaggery custard, ember-roasted plum
Plums cooked in the dying fire at the end of service the night before.
