Venison, Cherry & Celeriac
On the à la carte from week 40 to week 50.
Mains · Weeks 40 - 50
Kenji Mori Sous chef, sauce station. "A sauce takes two days. Service takes ninety seconds. Both have to be right."
Venison, Cherry & Celeriac
$34On the menu this week
Venison loin, pickled cherries, celeriac and juniper. Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor.
- Station
- Sauce, with Kenji Mori
- Key Ingredient
- Celeriac from Hollow Farm
- Diet
- Contains meat
- On The Menu
- Weeks 40 - 50, autumn into winter
Allergens In This Dish
Celery
Milk
Sulphites
Kenji Mori Sous chef, sauce station. "A sauce takes two days. Service takes ninety seconds. Both have to be right."
How It Comes Together
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa.
- Two Days BeforeThe venison is aged on the bone; the cherries go into their pickle.
- The MorningCeleriac roasted whole in salt, then pressed and trimmed.
- ServiceThe loin is seared to order, rested at the pass, sauced and garnished.
More Dishes This Week
The other dishes on the à la carte this week, with their allergens.
