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salmon tartare
I had a wonderful lunch last week with some friends at a new Italian restaurant on the waterfront. The chef was formerly at Ilido in Sentosa and now has moved his whole family to Singapore from Italy for this restaurant. It is now my new favorite and I'm going back tonight for more =o)
An evening favourite. Deer tartare (aged 30 days) seasoned with vinegar soaked mustard seeds, chives, shallots and a quail egg yolk that’s been soaked in soya sauce. Bright bold flavours found in this course that featured excellent textures that ranged from dense-meaty venison, rich quail egg yolk to the nutty pops of mustard seeds. I wouldn't have minded a crostini or two (but that might have been gauche here).
Steak tartare with pommes gaufrettes AUD24
A great balance of beef, cornichons, shallots, and so many other nice flavours.
Justo llegamos a Washington para la semana de los restaurantes, donde se podía comer en muchos lugares de excelente calidad por sólo 20 dólares. Nosotros fuimos a Bistro Bis, cerca de Union Station. La entrada para mí fue el Steak Tartare Atilla, deliciosa carne cruda cocinada con las especias, más alcaparras y cebollas, y unas papas al oregano.
Wagyu Tartare
Giardiniera, black olive caramel, and potato crisps.
Notes: As good as always. I detected a hint of honey in the wagyu tartare dressing, which also contained mustard and Worchestershire for sure. Lovely as always. One of my favorites and a dish deserving of its status as a bluestem classic and Garrelts signature.
hand-cut steak tartar, pomme frites ($28)
Absolutely gorgeous. Hand chopped tenderloin ensures supple yet well diced bites of lean beef gently seasoned and popping with
Hand cut, double fried frites were thick and meaty, but had the most addictive golden crisp crust. Wonderful, non-greasy and utterly satisfying. The aioli on the other hand was the exact opposite, ethereal and incredible. We couldn't help but smile as we greedily dipped into the aioli.
Every bite of each plate was eyes rolling to the back of your head pleasing. Didier serves certainly one of, if not, the best version of steak tartare in the city. Craving satisfied.
Kaiseki at River Retreat Garaku, Toyama, Toyama Prefecture, Chūbu region, central Honshū, Japan. Spring 2010.
Frisee, Egg Yolk, Crostini ($13)
A gift. Really enjoyed the sous vide emulsified egg yolks and the toothsome hand chopped tartare. It's the classic recipe of well seasoned raw beef, with capers and love. Some things don't need to be messed with. This was great and a must not miss.
nori paste, wasabi, sour cream, chives, guacamole, rice crackers
1801 Collins Avenue, Miami Beach
305.531.1271
twitter: @frodnesor
3rd Course: Wagyu Tartare
Mache, Black Olive Caramel, Parmesan, Armando Manni Olive Oil
Paired with Babich Sauvignon Blanc 2006
Notes: I rarely make mistakes twice - especially when it comes to food. Last time I had dinner at bluestem, I didn't order it. This time, I made sure to. As good as I have tasted before. Silky, buttery - the slightly hot Armando Manni olive oil and the black olive caramel sauce send it into another gastrosphere. One of the stand out dishes of the evening.
Unfortunately, the wine did not pair well at all with this dish. The wine was rather astringent and really clashed with the beefiness of this dish. I'm not sure what would have paired well, but the Babich Sauvignon Blanc 2006, a New Zealand wine, just didn't work for me.
Salmon Tartare
Cucumber, dill, creme fraiche and lemon. ($8 a la carte)
Notes: The salmon was extremely fresh and silky. I really enjoyed the refreshing crunch and creaminess of the bed of diced cucumbers dressed with creme fraiche - familiar pairing with raw salmon. Dill was a must, and so it went, appropriately.
This course reminds me a lot of a presentation that Gabriel Kreuther did for oysters and caviar at the Modern, NYC.
Blue Fin Tuna Tartare. Sake & green plum gelee, fresh wasabi, kombu cured trout roe, smoked soy, nori crisp. 1 Mission, SF
sashimi & tartare of hamachi, marinated rhubarb, Persian cucumber, raifort Japonais
Course 2 for the gentlemen.
I was a little jealous especially since I have a very soft spot for hamachi. Thankfully, we had gentlemen at the table who were kind enough to share.
What was really nice about this plate, beside the pristine fish, was the fact that the tartare (made from belly) was seasoned with wasabi; that there was a contrast of textures from the tart crunch by the pickled rhubarb and cucumber against the supple course which also cut through the subtle and slightly rich flesh; and the addition of lime and rhubarb gelée dotting the plate which further added to the clean and fresh flavours of this dish.
Tuna Tartare in a Jar
Quail egg yolk. ($M.P.)
Bar Terra
San Francisco, California
(December 17, 2012)
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Raw meat, raw egg, worcestershire sause, onions, capers, mayonaise, pepper and salt, together with French fries.
Vitella piemontese al coltello con gelato all'acciuga, salsa all'uovo e nocciole di Langa @ La Barrique - Torino. Chef Stefano Gallo. www.riccidimare.net
Tuna Tartare with a lime and avocado salad & Salmon Tartare with a grapefruit and navel orange salad.
Noma,
tartare de boeuf, feuilles de cresson,
poudre de genievre , sauce à l'estragon
beef tartare, watercress leaves,
powder juniper, tarragon sauce
A perfect tower of tuna tartar with tiny edible oba (shiso) flowers. A quick blast from a butane torch gives the lemon, salt and soy sauce seasoned flesh complexity in aroma and flavour. Mixing the diced tuna with a raw quail egg created a silky finish that was easily consumed with a tiny teaspoon.
yellowfin tuna tartare, jasmine rice, chili oil, petite cilantro, wasabi whitefish roe
this was delicious. haha. i can't say no to tuna tartare. two thumbs up!
It looked like Friday Food Fiesta was going to be too hard this week, with the theme of lobster. We live about as far away from the sea as it is possible to get in the UK, and there is nowhere around here that sells such things.
Udeterred, I went into Waitrose and scoured the place. The only thing I could find anywhere was a pack of frozen lobster tails in breadcrumbs. So I bought them.
Twenty minutes in the oven later, and here they are. Served with slices of Duchy Originals Multi Seed Bread, wild rocket and chard salad drizzled with balsamic vinegar, and tartare sauce.
It wasn't half bad.
For Friday Food Fiesta Lobster Week
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