Lynne chose a gift voucher menu of World Heritage Cuisine for her home-cook husband Michael to celebrate his birthday. But his demanding work schedules delayed the occasion for six months. Last night we had the pleasure of meeting them, preparing and presenting a special version of the Missing Bell Izakaya Meat and Seafood menu. Here is the actual serving.
Freshly hand-made Ura-Maki Sushi (inside-out sushi) avocado with capelin eggs. Westray organic salmon. Served with real wasabi, shouyu (soy sauce) and gari (sweet pickled root ginger).
​Lightly seared Tuna dressed with fried garlic flakes, spring onions and ponzu sauce.
With a Missing Bell recipe sesame dressing.
Monk fish tails and asparagus deep fried in a traditionally light Japanese tempura batter.
Aubergine, dressed with freshly made red miso paste garnished with edible viola.
Seasonal fresh fruit, green tea fondant au chocolat. A Missing Bell Original Recipe.
​Following 11 servings of Washoku World Heritage cuisine over a leisurely three hours the night before, our guests chose a light, balanced nutrition three course breakfast to start the today in style.
​A purposeful overdose of good morning happiness in a bowl - a great start to the healthy seven portions of daily fruit and vegetables recommended by nutritionists.
Steamed in Chardonnay, with delicate herbs, this Orkney Scottish Salmon is dressed and served on a bed of spinach leaves together with scrambled fresh eggs, sautéed mushrooms and oven roasted vine tomato.
Fresh haddock poached in Sancerre and French tarragon, served on a bed of spinach leaves, together with a perfectly poached fresh egg on freshly, sautéed mushrooms and oven roasted tomato in virgin oil and oregano.
Hmmmm - time for fresh coffee.
© All rights reserved 2010-2018. All images and content are the protected intellectual property of Eastward House.