Page 8 - foodservice magazine August 2019

8
MOUTHFUL
KITCHEN BY MIKE’S
FIVE BEST-SELLING
1. Chicken liver pate, four spiced salt This has become our signature dish. We use the livers from our rotisserie chickens and blend them with sautéed shallots, garlic, sherry and port. It’s then served with a little pile of salt spiced with clove, white peppercorns, nutmeg and cinnamon. These flavours really lift the rich pate.
DISHES SO FAR
AFTER MIKE MCENEARNEY’S NO.1 BENT STREET WAS HANDED TO ADMINISTRATORS LATE LAST YEAR, SYDNEY REJOICED WHEN IT WAS REBORN AS THE CASUAL, FIRE-POWERED KITCHEN BY MIKE IN APRIL. AS ONE OF SYDNEY’S MOST ANTICIPATED RESTAURANT OPENINGS OF THE FIRST HALF OF 2019, WE ASKED WHAT’S BEEN THE MOST POPULAR.
2. Ash-baked eggplant, edamame,
shaved bonito, tahini sauce
Large eggplants are buried in ash and baked for hours until soft. We then serve half an eggplant with an intense tahini sauce, a smoky miso broth and crunchy toppings.
4. Wood-roasted green abalone, charred cabbage, XO sauce The abalone is roasted in the woodfire oven and sliced very thinly with grilled
Chinese cabbage. Our XO sauce is smoky but delicate.
3. Charred treviso lettuce, gruyere cheese fondue, guanciale
Bitter leaves are often more interesting cooked over charcoal to bring out their sweetness. Our charred treviso still maintains a little bitterness to match with the gruyere
cheese fondu and thin slices of guanciale.
5. Chilled vanilla rice pudding, honeycomb, quince jam
Most of us have a recipe that our grandmothers have inspired. Mine is rice pudding. I add honeycomb and change the jam with the seasons. It has never come off our menu.