We launched our new a la carte menu last Saturday Night it should be on the hotel website by next week. With this menu we have taken a few small steps forward in introducing some molecular gastronomy techniques using some of our new equipment like the Paco jet, Bradley Smoker and the Grant Sous Vide Bath. One dish in particular is an example of these modern techniques which are becoming more and more prevalent in top end restaurants "Roast Poussin with Broccoli Puree, Carrot Sorbet, Carrot and Parsnip Caviar, Parsnip Crisp and Coriander Oil" Expect plenty more Unique Creations and Video`s Demonstrating these Techniques or Preparations as Ferran Adria calls them in the coming months.
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