Rumor has it that this melon fruit has been around for more than 6000 years. It is native to the highlands of Peru, where a unique yet rich diversity of food can be found at various elevation levels. Pepino grows at sea level.
The flesh of this fruit is fragrant, very sweet and juicy and combines tastes of cantaloupe and honeydew with a hint behind all that sweetness of an interesting semi-neutral flavor that is somewhat hard to identify.
Available September 08 till September 21, 2017
Thinly sliced terrine of octopus served with rucola, croutons, capers, herb oil and dressing of fresh garlic and lemon peel
Pan fried scallops and duck liver rouleaux with Peruvian pepino, sweet potato puree, affilla cress, candied bacon and Gewurztraminer reduction
Suriname saoto soup, chicken broth with bean sprouts, celery, fried onions, boiled egg and fried chicken
Pan fried plaice fillet and butter poached king crab leg served with pumpkin puree, crispy yuca, corn on the cob and chimichurri
90 days dry aged black angus boneless rib eye steak 11oz served with caramelized onions, green asparagus, truffled fries and beurre Maitre d’hotel
Braised coconut-curry short rib served with spicy peanut noodles, Asian style zucchini, pickled cucumbers and served with its own sauce
Tiramisu with salted caramel sauce and orange-carrot sherbet
SCREAMING EAGLE & SEASONS
A WORD FROM THE CHEF – On a bi-weekly basis Chef Erwin prepares some of the most popular seasonal specials from North Europe which he creates from scratch with the freshest and finest ingredients and products at the time.
Recipe & plate by Chef Erwin Hüsken / Chef Rob Nollé