Menu 2025 - Black Goat Supperclub
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Chef
Derek Ronspies
Type of cuisine
International
Menu photos (4)
All food photos (19)
Saturday night chef's table
- Amuse bouche
- Oyster – jalapeño mezcal mignonette, strawberry pop rocks, cilantro, pickled jalapeño
- Course one
- Thai shrimp arancini – scrambled egg crêpe, hoisin, red curry velouté, lettuces, nuoc cham, peanut shallot crumble, đồ chua
- Course two
- Pan-seared gnocchi – mushroom fondue, crispy chicken skin, burnt eggplant purée, roasted grapes, miso vin redux, sea buckthorn
- Course three
- Koji-marinated cod – black truffles, sunchoke purée, hazelnut spinach, sunchoke chips, orange confit, tea-smoked yogurt
- Course four
- Cumin-spiced oxtail terrine – moghrabiyeh couscous salad, horseradish crema, mustard greens, apricot jam, dill, buttermilk naan
- Course five
- Lemon madeleine cake – passion fruit curd, lavender mallow whip, pickled kumquat, lavender caramel corn, lemon butter, macadamia nut crunch, black lime pavlova
Black goat supperclub
- Amuse bouche
- Course one
- Tuna spiced albacore tuna, avocado, daikon + rhubarb salad, toasty p-nuts, cous cous, pickled ginger, cukes, coconut aguachile, crispy wonton, coconut
- Course two
- Marinated white asparagus, morel mushrooms, crispy fried egg, truffle creme fraiche, lemony fried rice, bagna cauda, marinated figs, shiso
- Course three
- Crispy skin pork belly, charred leek grits, cumin scented carrots, masa croutons, salsa negra, strawberry jam, pecans, trogurt
- Course four
- Cumin-spiced oxtail terrine – moghrabiyeh couscous salad, horseradish crema, mustard greens, apricot jam, dill, buttermilk naan
Sunday brunchclub
- 1st
- "Avocado toast" - avocado, potato latke, whipped ricotta, everything spice , marinated fig vinaigrette, smoked eggplant
- 2nd
- Korean “drug egg” - soy marinated soft boiled egg, prosciutto stuffed croissant waffle, kimchi slaw, gochujang hollandaise, cucumber + mint raita
- 3rd
- "Chicken dumpling" - chicken masa cake cilantro crema, citrus salad, queso fresco, chili crisp
- 4th
- "Banana puddin’" - banana pudding, scottish shortbread, banana, candied crispy almond choco sprinkle, black garlic caramel
The lunch experience
- First bite
- Beet salad, marinated strawberry, wasabi cream cheese, fermented black bean vinaigrette, nori caper bagna cauda, crispy wonton
- Second bite
- Shiro koji white asparagus, truffle aioli, pickled blackberry, maple tare, almond aprinkle, arugula
- Third bite
- Korean fried smoked eggplant, masa corn cake, chili cucumber kimchi, charred scallion yogurt, salsa roja
- Sweet bite
- Coconut lemon cupcake, fermented pineapple, preserved lemon frosting, macadamia nuts, kaffir lime sugar
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