The menu is now available at ON19.
MEDIA CHEFS TABLE MENU
Amuse:
ON19 Chicken curry
Table salads:
Caesar – oak smoked chicken, cos, parmesan, crisp
fried whiting, poached egg, Caesar dressing
Caprese – rocket, teriyaki tomato, buffalo mozzarella,
balsamic syrup
Bagna Cauda – baby vegetable salad, garlic fondue,
pistachio
Starters:
Duck Liver Parfait – Apple salad, pickled onion, shimeji a
la grecque, walnut, chicken crackling
Prawn dumplings; crisp fried – pickled cucumber,
wasabi, and curry mango
sorbet
“Blackened” tuna, tomato, popped rice, spring onion, miso ginger dressing
Rooibos infused beef tartar – caper berry, radish, salt baked beets, and horseradish cream
Main 1:
Line caught fish – butternut gremoulata, warm edamame bean and Bulgar wheat salad, Vanilla jus
Beef Fillet – Burnt onion and parsnip puree, baby leek, pommes Anna, smoked Bordelaise
Main 2:
Pulled lamb bobotie – truffle custard, banana, gingered apricot, tomato sambal
Happy hog – Verjuice and honey glazed belly, bitterballen, apple chermoula, sweet potato puree, pork popcorn
Dessert:
Eskimo pie – blueberry cheese cake, macaroon, warm Romanoff sauce
Chocolate pudding, salted caramel ice cream, honey comb crumble
Dacquoise – hazelnut, almond, espresso