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The menu

On the pass

The menu for our one night at PS40 — Tuesday 24 November. Six plates, three courses, cooked over fire. Never the same menu twice.

Course one · Canapés

Coconut-Cured Snapper

Snapper, coconut.

Coconut-cured snapper with green sauce, chilli oil, herbs and pickled onion

Course one · Canapés

Garden Tomato Tart

Garden tomato.

Garden tomato tart on a silver plate
The tart from above on a timber table
Heirloom tomatoes and thyme in a fluted pastry case

Course two

Pan-Seared Chicken

Pan-seared chicken, duck fat jus, charred leek oil.

Sliced pan-seared chicken with a chive-topped charred onion
Chicken kissed by flame
Charred onion crowned with chives
Flame and sliced chicken on a stoneware plate
The finished plate on the pass

Course two

Fire-Kissed Leeks

Fire-kissed leeks, pecorino, pangrattato.

Fire-kissed leeks with pecorino and pangrattato
A hand scattering pangrattato over the leeks
A pickled shallot ribbon lifted over the plate
Pangrattato and spring onion, close up
The plate on a dark bowl
Charred leek layers

Course two

Focaccia al Rosmarino

Cultured butter, black mint.

Rosemary focaccia, golden and blistered
Focaccia in a slate-blue bowl, from above

Course three

Olive, Strawberry & White Chocolate

Olive, strawberry, white chocolate.

Tweezers placing a sorrel leaf on the dessert
Olive quenelle over strawberry and sponge
Sorrel leaf on a glazed olive quenelle
The dessert from above

PS40 · 24 November · One night only

Eighty seats. Six plates.

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