Join Lulu's Executive Chef José Monterrosa for an evening inspired by water and salt. A five-course menu with champagne pairings selected by Moët-Hennessy has been designed to transport guests to the Italian coast through cuisine. See the menu below:
Oyster in Situ
Single oyster garnished with fresh seaweed on a bed of pink salted ice served with a beet infused mignonette sauce
Three Truths and a Lie
Caviar, three ways, carefully stacked on sorrel, red pepper and lemon infused crème fraiche topped blinis painted with a lobster espuma. Served with a lobster “gnocchi” hand crafted from fresh lobster and a scallop mouse.
Two lobster dumplings stuffed with butter-poached lobster tail and claw meat covered in a pink lobster roe sauce and drizzled with a 25-year-old, aged balsamic.
Risotto di Capri
Acquerello rice risotto prepared with crème fraiche and a mix of exotic mushrooms topped with tender chunks of lobster bathed in a creamy cognac spiked sauce cooked in the shell then topped with parmesan cheese.
The shell is removed before serving.
Siphoned chocolate sponge cake served on an abstract bed of crème anglaise served with a coffee gelato, topped with milk chocolate shavings and sea salt.