Gastronomy. noun [ga-stron-uh-mee] Origin: French gastronomie Greek gastronómia. Definition: 1. the art or science of good eating.

Size: px

Start display at page:

Download "Gastronomy. noun [ga-stron-uh-mee] Origin: French gastronomie Greek gastronómia. Definition: 1. the art or science of good eating."

Cuthbert Harrington
6 years ago
Views:

1 finedining

2 Gastronomy noun [ga-stron-uh-mee] Origin: French gastronomie Greek gastronómia Definition: 1. the art or science of good eating. 2. a style of cooking or eating. At Calala Island, we take gastronomy seriously. Our Chef de cuisine, Lorne Emerson, is constantly pushing the boundaries to deliver a sensational evening dining experience. Using the finest ingredients, which are locally and seasonally sourced, our evening menus change daily; reflecting the freshest quality produce, culminating in exquisite flavour combinations. Welcome to Calala Island and to a world-class gastronomic experience.

3 Glass Infusion A mint and island basil infused coconut water accompanied with 48 hour prawn stock with poached prawn and micro mint sphere finished with a dragon fruit and chili foam and a parmesan crisp.

4 Mystery Egg A dragon fruit cured egg yolk encased in a coconut and Caribbean curried meringue with a herb and toasted almond crust served with sautéed beans and a coconut and scotch bonnet sauce cut with a twist of lime.

5 Beef Carpaccio Nicaraguan Beef carpaccio garnished with a honey and mustard cream, capers, pesto and tomato ketchup, fresh parsley, pickled red onion with Maldon salt flakes, extra virgin olive oil and finely grated Parmesan.

6 Lorne Emerson Chef de cuisine

7 Cooking Michelin-starred cuisine for 10 years, Lorne joins us with a wealth of experience from awardwinning restaurants throughout France. Born in England and having spent the majority of his life in France, Lorne first decided to be a Chef at the age of 15. Coming from a long line of Chefs in the family and with a grandmother who catered for the Queen of England and a great grandmother who was the first female Chef trained by Escoffier, the decision to become a Chef was easy. Living up to the family name, a little less so! His passion for cooking has led many of the Haute Couture of cuisine to refer to his artistic flair and innovative designs. Seasonal, Modern French Haute cuisine lies at the core of his style, with subtle influences from his travels throughout Japan and his love of molecular techniques.

8 aroundyou Menus created Sample tasting menu Tomato consommé granité, chimichurri pearls Red bean purée, coconut ceviche, puffed rice, rice dome enclosure Island caught lobster carpaccio, cured courgette, rondon jus 72 hour slow roasted Nicaraguan short rib of beef, smoked bony glaze, micro vegetables, creamed corn infused with Island basil Herb-crusted lamb fillet, yucca gnocchi, 18 year aged Flor de Cana reduction A trio of NiCaribbean-inspired crème brûlée Tonka bean shortcrust pastry, calala custard, tropical fruit, vanilla and calala cream, sugar dome enclosure

9 Sous-vide prepared Nicaraguan fillet of beef Tender beef fillet served with cured pattypans, a baby carrot and coconut pureé with a herb and caramelized onion mashed potato, drizzled with a dark rum reduction.

10 Lobster Carpaccio Finely sliced lobster tail served with a combination of marinated beetroot, radish, roasted yellow bell pepper, pickled red onion with caviar, herbs and a light airy seasoning.

miniature vegetables, coconut noodles, lobster tail and lobster infused cream.

11 Lobster infusion served 2 ways A 72 hour lobster consommé infused with fresh island herbs prepared table side through a Belgian coffee siphon served in a martini glass with sautéed miniature vegetables, coconut noodles, lobster tail and lobster infused cream. Accompanied by the sous-vide lobster tail, roasted watermelon, Parmesan and turmeric coral and fresh caviar pearls.

12 finest ingredients Sourcing the seasonal At the heart of any culinary experience, lies the ingredients. We strive for excellence throughout and ensure we source only the freshest and finest ingredients, several of which we grow here on Calala Island and our neighbouring, organic lands controlled and managed by us.

Whether bought from local fisherman or from our own catch, our fish

13 Being a Private Island makes us lucky in many respects, but we don t mistake that for complacency when it comes to fish. Whether bought from local fisherman or from our own catch, our fish and shellfish is caught the day you eat it. After all, it would be wrong any other way.

15 fresh Made on the island

16 Smoked Snapper Fresh line caught local snapper smoked à la minute garnished with pickled cucumber, caramelized peppers, mini courgette carbonara with a rich bacon and onion cream and coconut fondant potatoes.

17 Coral Cake A dragon fruit and peanut coral cake accompanied with a Calala fruit panne-cotta, roasted pineapple, coconut spheres finished with micro chocolate mint and gold leaf.

19 Restaurant Our Surrounded by paradise, dine in a relaxed and unpretentious atmosphere where barefoot luxury remains at our core.

20 paradise Rediscover

Trevor welcomes off the menu requests and will endeavor to create that something special for you.

Trevor welcomes off the menu requests and will endeavor to create that something special for you. TREVOR BOYD EXECUTIVE CHEF AT THE INTERCONTINENTAL O.R.TAMBO Trevor has spent a lifetime working in kitchens in hotels across South Africa. He found a love for cooking from a very early age and has spent