Great British Menu ™
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Truffled Potato Dumpling
Truffled Potato Dumpling with Baby Beetroots, Pickled Onions and Cashew Cream.
A potato dumpling filled with truffled Scottish girolles, steamed and then lightly pan-fried on one side to create a golden crust. Served on a bed of cashew cream condiment with baby beetroots dressed in cole sherry vinaigrette, pickled verjus onions, pickled beetroot stems, pickled walnut ketchup, thin truffle slices, black truffle puree, potato tuile, edible flowers, and herbs. Orry described it as quite a 'pusher' with many components. He finished the dumplings by frying them off and adding flowers. The dish was plated three minutes early.
Adam Handling scored Orry 9 out of 10. Adam said the potato acted as a wonderful casing, it was fluffy and looked pretty sharp. He noted the cashew cream was extremely rich and needed more of the cole sherry vinaigrette to offset that richness. The crispy tuile on top was visually beautiful but brought nothing to the table on the eating front. Overall, Adam said with a few tweaks he could see this dish at the banquet. During tasting, Jun said the dish was very nice and balanced with lots of acidity and really good seasoning. Hannah noted the cashew cream texture felt 'flaggy.' Peer scores: Hannah 8, Rohan 8, Jun 6 (estimated from transcript context). Orry self-scored around 9.
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