Here are a selection of Jonny’s drawings of the suggested platings for our Sail Away Menus. The amazing thing is that these were done before an elelemnt was made and are formed from conversations between Andy and Jonny.
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- Bangor Bay Crab & Lough Neagh Eel with dill aioli, pickled Armagh apple & squid ink rice cracker
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- Stuffed Chicken Ballotine with wild garlic, pickled wild mushrooms, chicken tea, crispy skin & smoked bacon oil
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- Ewing’s Salted Cod Mousse with celery, cucumber, Armagh apple, pickled samphire, wasabi caviar & herb oils
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- Cured Ewing’s Salmon with candied beetroot, pickled fennel, horseradish and tapioca crisp
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- Roast Halibut with scallop mousse, asparagus, sea herbs, warm tartare sauce & herb oil
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- Sous-Vide Lisdergan Lamb Rump with foraged wild garlic, broad beans, peas & individual shepherd’s pie
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- Braised Antrim Ox Cheek with smoked ox tongue tart, hay baked celeriac, celeriac puree & pan jus
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- Vanilla Panna Cotta with poached strawberries, caramelised white chocolate mousse, basil & milk crumble
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- Rhubarb & Custard Tart with white chocolate mousse, set custard & poached rhubarb
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- Neary Nogs’ Chocolate with coconut crème & pineapple
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- Vanilla Cheesecake with strawberry & elderflower
