Sauces & Jus
- Bright Green Basil PestoPesto verde brillante al basilicoA service-stable bright green basil pesto using a very brief blanch, ice-cold oil and minimal blending.
- Burnt Caramel CreamCrema al caramello bruciatoA warm, glossy caramel cream with vanilla, orange zest and a touch of sea salt.
- Classic Beurre BlancBeurre Blanc ClassiqueWhite wine and shallot reduction mounted slowly with cold butter.
- Classic Black Peppercorn SauceSauce au Poivre NoirCognac, sherry, beef stock, cream and whole cracked black peppercorns.
- Concentrated Lobster Shell BisqueBisque concentrata di aragostaA shell-driven lobster reduction for glazing pasta, finished with cold butter and no cream.
- Fermented Tomato WaterAcqua di pomodoro fermentatoA clear, pale-pink tomato liquor made by hanging fermented tomato purée with basil and lemon zest overnight.
- Golden Raisin & Pine Nut DressingCondimento di uvetta e pinoliA warm sweet-sour dressing of plump golden raisins, white wine vinegar, honey, toasted pine nuts and preserved lemon.
- Italian Salsa VerdeParsley, capers and anchovy, chopped by hand and loosened with olive oil.
- Madagascan Green Peppercorn SauceShallots, brandy and green peppercorns on a long beef stock reduction.
- Moroccan Lamb GlazeLamb jus, pomegranate molasses and honey, reduced to a lacquer.
- Moroccan Lamb JusThe sous vide bag liquor, reduced with red wine, roasted onion and saffron.
- Peruvian Leche de TigreLeche de tigre peruanaA cold, intensely fresh lime and fish liquor with ají, coriander, ginger and celery for ceviche.
- Rioja JusRoasted bones, caramelised vegetables, a bottle of Rioja reduced hard.
- Saffron Leche de TigreLime and lemon, white fish, chilli, and saffron infused separately.
- Saffron Seafood BrothBrodo di mare allo zafferanoA light, aromatic seafood broth enriched with shellfish liquor, fermented tomato water, saffron, cultured butter and olive oil.
- Signature White Rabbit RagùRagù Bianco di ConiglioRabbit, guanciale and white wine, bound with a butter bean purée nobody can see.
- Stock-Based Rioja JusRioja reduced hard onto a beef stock the kitchen already holds.
- Tamarind-Laced GlazeOctopus cooking liquid reduced with tamarind and a little sweetness.
- Traditional Salsa VerdeParsley, chives, garlic and shallot, chopped by hand and bound with olive oil.
- Tuna, Caper & Anchovy EspumaEspuma di Tonno, Capperi e AcciugheA tonnato emulsion, stabilised with gelatine and charged in a siphon.
- Two-Hour Red Wine JusJus al Vino RossoA fast brown-stock and red-wine reduction workflow for service.