Lucky Cat By Gordon Ramsay

Lucky Cat Truffles

3 truffles with different flavour. Yuzu, nikka whiskey & banana

White Chocolate Tofu with Dulce de leche foam, Dark Chocolate Sorbet & Confit Ginger

Tofu with crunchy feuillantine Manjari chocolate, followed by ginger confit and dark chocolate sorbet, topped with dulce de leche foam, chocolate tuile and crystalized ginger

“GFC” (Gordon’s Fried Chicken)

We use chicken thigh for the GFC which we then marinade in buttermilk, eggs, kimchee juice and Korean chili flakes. We then dust in a flour mix made up of garlic powder, sesame and bao flour. The chicken is fried until golden then dressed in the GFC sauce with contains gochujang (a Korean chili paste), GFC oil, kewpie mayo, honey, and apple cider vinegar. We serve with a lime cheek and kaffir lime pickled cucumber.

Pork & Kimchee Gyoza with a Yuzu Vinaigrette

The pork mix is made up of minced pork meat, chopped bacon, soy and kimchee. Kimchee originating from Korea is a spiced fermented cabbage also containing carrot onion and garlic. We then coat the bottom of the dish with a yuzu vinaigrette made up of ginger, mirin, rice vinegar, Shichimi pepper, yuzu juice and zest. We then garnish with red chili and chive

Grilled Miso Salmon with Orange & Wasabi Miso and Ikura

The salmon is marinated in a miso marinade. The salmon is grilled and served on a bed of orange & wasabi miso and dressed with a micro salad, lime cheek and blow torched orange .

Beef Short Rib “phat phet” with Pickled Charred Baby Gem

The short rib is cooked for 5 days, marinated in the phat phet sauce, a Thai curry consisting of chilli, lemongrass, galangal, shrimp paste, fish sauce, and chicken stock. We then grill the short rib, slice, dress with phat phet and serve with charred lettuce which has been pickled in kimchee pickle

Teriyaki Baby Chicken with grilled Japanese Aubergine and Pickled Red Onion

The baby chicken is spatchcocked and deboned. It is then seared and glazed on the robata, with the Teriyaki sauce made of soy, mirin, sake and sugar flavoured with zest and juice of clementines. It is then roasted to finish and then cut into 4 pieces. We pour over our Teriyaki sauce and serve with the Japanese aubergine, topped with chimichurri, mixed herbs and the pickled red onions

Korean Spiced Black Cod with Gochujang Miso & Daikon Kimchee Rolls

The black cod is first brined for 2 hours. We then marinade in a spicy miso sauce made up of gochujang, saikyo miso (a fermented soybean paste), yuzu and ginger. This is left to marinate for 24 hours, we then bake in the oven and serve with kimchee, cream pickled daikon, julienne of spring onion and the spicy miso sauce on the side