The Ritz Carlton Perth’s signature restaurant Hearth has a new executive sous chef - and his fresh seasonal menu will be sure to send your taste buds into a frenzy. Here’s DANNY FENG’S Abrolhos Islands scallop, grilled sea fern, Granny Smith apple, fennel, scallop dashi and finger lime.
Step 1: Lightly cure scallops with sugar and salt. Rinse off. Char lightly over hot coals.
Step 2: Line plate with fennel oil and crème fraiche.
Step 3: Season scallops with yuzukosho dressing. Arrange scallops, sliced Granny Smith quarters on plate and scallop dashi jelly on plate.
Step 4: Drizzle over apple vinaigrette. Top with grilled sea fern, popped finger lime and herbs.
Method: Combine the apple juice, vinegar, and egg yolk in a blender on high speed. While the blender is running, slowly stream in the oil. Season with salt to taste.
Scallop dashi jelly
To make dashi stock
Step 1: Make dashi stock by combining kombu, katsubushiwater and dried scallops, bring to 80 degree, just under simmer. Strain through a sieve.
Step 2: Melt gelatin sheets in dashi stock. Note, if you prefer to buy dashi stock, look for Hondashi powder at a Japanese store.
Step 3: Set the jelly for approximately 2 hours.
Method: Whisk vinegar, soy sauce, ginger, grapeseed oil and kosho paste together. Store in a squeeze bottle for service.
20g fennel top leaves
20g spinach leaves
50g grapeseed oil
Step 1: Combine all of the ingredients together in a blender.
Step 2: Blend on high for 30 seconds to break down the leaves, then lower to speed and continue blend for 5 minutes.
Step 3: Once done, immediately chill the oil in a mixing bowl over an ice bath, whisk occasionally to cool down evenly - then strain through a filter and let it keep dripping in to a containerfor a minimum of 6 hours and then store in the freezer.
Step 4: Once frozen, scrape out the oil and discard the rest. Now you should have green herb oil.
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