SAKE PAIRING MENU

Cornish line caught mackerel: lightly cured, cold smoked, then licked with charcoal. Dressed in marigold vinegar and smoked rapeseed oil. Celery poached in kombu dashi. Iced grape juice merlot and Chardonnay grapes, minus 8 original barrel vinegar. Fresh sliced grapes, marigold leaves. Paired with Tatenokawa Phoenix Rainbow Label Junmai Daiginjo from Tatenokawa Sake (Yamagata Prefecture).

Dry aged Cornish turbot, cooked on the bone on charcoal, slowly poached in burnt butter. Served with the skirt, a sauce made from smoked eel, dashi, cultured butter, bbq gherkins, shallots and thick cream. Paired with Shirayuki "Clear Sky" Itami Morohaku Honjozo from Konishi Shirayuki Sake (Hyogo Prefecture).

Chalk stream trout, cured in kombu and yuzu sake for 3 days. Poached in its own fat. Served with a dashi made from ginger, katsobushi, kombu and yuzu. Smoked and pickled trout roe, English wasabi and puffed trout skin, dusted with dashi, white peppercorns and vinegar. Paired with Yauemon "Moonlight" Junmai Nigorizake from Yauemon (Fukushima Prefecture).