Take a look at the menu from Restaurant JAG. Discover dishes, see prices and get excited for your visit!
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Blanched beans from France, elegantly tied in a bundle held together with a dainty chive knot, cooked to crunchy perfection. The crisp of the beans is balanced beautifully with the natural juice of this summer veg. Sitting like an island on an aromatic parsley garlic butter, the final touches are the black truffles, also from France. Agastache herb plays a key part in enhancing the flavours of this dish.
The French aubergine have been prepared three ways - pureed, olive-oil pickled and grilled. he fresh Plaice skin is pan-seared and grilled to achieve perfect crisp while the moist flesh remains succulent and tender. The fish jus accentuated with the aromatic carvi herb.
The luscious French tomatoes with its naturally vibrant hues of reds, yellows and orange, crowned with golden pike eggs is transformed into confit and pickled savoury delights. The confit tomatoes prepared with cinnamon bursts with flavours and its naturally oily and sweet flavours. The pickled tomatoes also retain its luscious texture. For an elegantly simple dish, the technical cooking methods including the tomato water dressing is highly complex.
Normandy potatoes stewed in homemade stock. Blended to silky creamy texture, the walnuts come into significant play. Transformed into unimaginable textures, diners will find roasted, creamed, oiled and blended walnuts beautifully incorporated into the dish. Skilfully seasoned, the dish is served with a side of two genius sides. A dainty toast with cooked Brittany ham and pickled potatoes topped with the Osietra 8 gems caviar. The silkiness of the soup, the toasted sides, the crunch of the walnuts, the freshness from the floral Melisse and saltiness of the caviar makes this a truly addictive dish.
Showing off the Chef’s desire to realise inconceivable textures, temperatures and flavours, this dish heightens how we taste, smell and see the most ordinary ingredients. Rising proudly on the plate is the fluffy sunflower biscuit terrain topped magnificently with dollops of creamy avocado pureed laced with a few drops of lemon juice, wheatgrass and chive ice-cream and a delicately blanched Normandy shrimp dressing. The delicate sprinkling of homemade serpolent oil completes the dish.
Celebrated by chefs for its dainty size but sweet, succulent and very generous meat, the French Bourdeuse oyster is perfectly paired with a strip of prized Australian Westholme Wagyu. The oyster lightly torched and layered with the sliver of sushi- grade wagyu. Pickled and jellied broccoli adds the freshness and is finished with a dusted of chamomile powder.
The juicy Normandy marinières mussels are simply prepared in white wine, auberpine herbs, parsley and its own salty juices. Laid out artfully on a crunchy rice-cake cracker flavoured with coconut water and a dash with Indian curry powder, the mussels are lightly drizzled with a calamansi olive oil vinaigrette, a dusting of lemon zest and fresh sprigs of spring onions.
A celebration of fresh flavours, this recipe features langoustine tartare immersed in its juice and seasoned with raspberry, snow pea and basil dressing. Wrapped in a lightly blanched Bok Choy leaf. A hazelnut and dehydrated raspberry crumble add texture to this effortlessly succulent parcel. Served with a langoustine and framboiser bisque.
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