SWAMS FOOD LAB
Place dedictaed to history, science and art of food. Its past, present and future.
Thursday, February 16, 2012
wickham vineyard
canape
lamb rump
venison
spice salt
Sous vide lobster 45c
Scottish scallop
crab 3 ways
Bread and butter pudding
Bread and butter pudding
beet root jelly, mushroom foam, spice salt
beet root jelly, mushroom foam, spice salt
24 hrs cooked lamb shoulder
sous vide lamb shoulder, spinach gnocchi, lamb burger, spinach oil
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