GARDEN WRAP (SERVES 4) INGREDIENTS PS 4 large parilla or shiso leaves PS A handful of Asian leaves like Vietnamese coriander, Thai basil, coriander and a few chives FOR THE DRESSING PS 1 tsp grated root ginger PS 2 tsp sweet soy (ketjap manis) PS 2tsp ponzu
METHOD PS Place the parilla leaves on serving plates, mix and arrange the Asian leaves in the centre.
We shared this and drank a bottle of Zambartas Semillon which enjoined us to devour the delicious prawn dumplings cooked in sepia, served with carrot and ginger puree, coriander and a ponzu
(citrus based) sauce; as black as Satan's riding crop, and quite superb.
I was amused to find sinamak as one of the dipping sauces offered alongside the Nobu cocktail sauce and ponzu
. Seafood station with blue crab, clams, shrimps and mussels The sushi-sashimi station definitely looked interesting to me, and I knew right away which items were my choice picks.
We waited a bit for the padron peppers and beef and when it came the beef was covered in the sticky, tart Ponzu
Silky thin ribbons of tuna were drenched in a citrus ponzu
dressing and blobs of wasabi mayonnaise and chilli and coriander added a vibrant, but not spicy kick.
Meanwhile, Honey, our vegetarian musketeer finally had his hunger pangs satisfied with the vegetarian uramaki -- Takuan radish, avocado, carrot and ponzu
sauce wrapped in rice and a thin slice of fried tofu -- which he enjoyed with pickled ginger and a fun misadventure involving the wily wasabi.
The beef tenderloin tataki, with its ponzu
jelly, wasabi leaf, and onion relish called to mind the Nobu-style of flavors and presentation, which wasn't surprising given Sta.
The bite size cubes of crispy rice and eggplant, topped with a creamy and plant based ponzu
aioli were just perfect.
His light hand was evident in the pink, thinly sliced raw beef topped with a green wasabi leaf and a tasty onion relish and ponzu
The menu at Paru is designed by Back with dishes including Suzuki ceviche (sea bass with caviar and soy yuzu ponzu
) and popcorn ebi (rock shrimp tempura with mango aioli) alongside a range of sharing seafood and vegetable skewers and plenty of meaty dishes such as black pepper wagyu ribeye.
The gyozas, which are authentic Japanese dumplings, were crunchy on the outside and packed with meat and the Ponzu
dipping sauce had subtle citrus flavours.
Slow-cooked neck of Wiltshire downlands lamb - butternut squash - orange and Szechwan pepper - nori - ponzu