NOIRÉ
The Menu

A progressionof flavour.

The menu changes with the season and the market. What follows is representative of an evening at NOIRÉ — a fictional concept created to demonstrate digital craft.

Tasting Experience

Seven movements, served to the whole table. Wine accompaniment available.

  • Sea & Citrus

    hamachi • shiso • fermented chilli

  • Cold Smoke

    oyster • cucumber • dill oil

  • Ember

    leek • hazelnut • aged parmesan

  • Coastal

    wild sea bass • fennel • beurre blanc

  • Field

    aged duck • blackberry • smoked beetroot

  • Interlude

    buttermilk • verjus • green apple

  • Dark

    chocolate • miso caramel • sea salt

Starters

Small, exact openings.

  • Hamachi

    citrus • shiso • fermented chilli

  • Hand-Dived Scallop

    brown butter • kombu • lemon thyme

  • Heritage Beetroot

    goat curd • walnut • elderberry

  • Charred Leek

    hazelnut • aged parmesan • chive oil

Main Courses

Fire, patience and restraint.

  • Wild Sea Bass

    fennel • beurre blanc • coastal herbs

  • Aged Duck

    blackberry • smoked beetroot • jus

  • Dry-Aged Beef

    cep • bone marrow • black garlic

  • Slow-Roast Celeriac

    truffle • salted yeast • hay cream

Desserts

The last, quietest movement.

  • Dark Chocolate

    miso caramel • cacao • sea salt

  • Poached Pear

    brown sugar • bay leaf • crème fraîche

  • Burnt Vanilla

    honey • buckwheat • bee pollen

← Back to the experienceReserve a Table