The Moy House Experience

Two Great Weekends of cooking at Moy House, during which I was inspired to the following dishes.

Goat’s cheese and leek ash truffle, beetroot textures, nasturtium pesto

Lobster, pea shoots, lobster mayonnaise,  pickled kohlrabi

Parsnip velouté, wild mushroom ragout, mushroom dust, mushroom oil

Cod, cauliflower purée, chorizo and chive vinaigrette, wood sorrel

Duck breast, carrot purée, roast baby carrot, elderberry jus, elderberry capers, elderberry gel, lovage oil

Pork Fillet, 24 hour Pigs cheek,  broad beans, caramelised onion puree, walnut jus

Lemon tart, raspberry sorbet, chocolate crumb, cucumber and lemon verbena gel

Seafood rillettes, pickled cucumber, curry vinaigrette, scurvy grass 

Pumpkin Soup, pumpkin oil, pumpkin seeds

Sea bass, green pea puree, red capsicum sauce, leek ash

Lobster risotto, wood sorrel, vetch (wild pea)

Beef fillet, herb crust, carrot puree, green asparagus, sauce forestiere, fricassee of local wild mushroom

Chocolate Tart, sour cherry and elderberry compote, lavender cream, nasturtium filled with lemon curd