These are giant Tiger Prawns we get locally in the Philippines. Absolutely Fantastic. This batch weighed approx 250 grams per pc head on with shell. Prepared here slowly roasted over bincho charcoal glazed with house made tare made with eel stock and artisinal shoyu and mirin i get from japan finished with a dash of yuzu juice. In The Prawn Head shell is a Persilade of young Razor Clams with Minced Prawn, Mushrooms and Garlic and herbs. We also serve it with Prawn " Sweet Breads" (For Prawns this size the brain and innards of the head can be removed whole pounded lightly with corn starch then fried... results in a crispy exterior and velvety interior much like veal sweet breads.) Caramelized Garlic Puree.
Another Pic, First Course of a tasting we did last year... Nigiri of SRF Wagyu Rib-Eye Cap tataki with black truffle Relish, Seared Foies Gras with PX caramelized Shallots, Hamachi tartare with caviar and Fresh wasabi on brioche and Fresh sashimi of Hamachi Belly and Hamachi loin.
Here are King Prawns getting ready to be covered in salt and roasted to order
prawns and first course right down my alley. Very nice!
I'm not a seafood/ sushi guy, but all I can say is "Holy ****!" You were producing some very nice food.
David (WildBoar's Kitchen)
Fantastic presentation! What time's dinner?
Some more Pics. this time Meat Entrees
Crispy Skin Pork Belly Confit with Grilled Baby Octopus, Burdock Root Puree, Crispy Burdock Root, Morrels and Squid Ink Emulsion
Braised Snake River Farms Wagyu Beef Cheeks with Wagyu Ox Tongue Raviolo, Potato Espuma, Mushrooms and Bitter Mustard Greens
Not an Entree just Yet -- Wild Caught Tasmanian Salmon Getting a Crispy Sear on the Skin side on our French Style Plancha
The Pork Belly confit and Beef Cheeks look awesome! You have me curious about the Salmon though as I was under the impression all Tasmanian Salmon was pond raised.
Who you jivin' with that Cosmik Debris?
Wow! What's the restaurant? I'll have to pay you a visit next time I'm in Manila.