Acclaimed Australian chef Shaun Hergatt’s Vestry, in NYC’s SoHo, offers a high-end dining experience in a sexy and chic yet relaxed environment.
Focusing on a seasonally driven menu, Chef Hergatt highlights produce grown on nearby farms and seafood, meats and poultry carefully selected by the world’s top harvesters enhanced by Japanese ingredients and plated artfully, and playfully.
With spring now upon us, the latest menu is awash with fresh and beautiful plates designed to be shared or devoured alone. In fact, the new menu page dedicated to small bites ensures that each pretty offering can be enjoyed in one bite, making it the perfect entree or appetiser.
Try this recipe for Hokkaido Raw Scallop with Hass Avocado and Koji at home as an hors d’oeuvre to impress guests at your next Soirée.
For the Avocado Puree:
Ingredients:
- Avocado Pulp 500g
- Olive Oil 100g
- Kosher Salt 5g
- Cilantro Puree 50g
Procedure:
Place all ingredients into vita mix and blend till smooth
Pass puree through a fine mesh tamis
For the Koji-Calamansi Vinaigrette:
Ingredients:
Shio Koji 200g
Kalamanci Puree 500g
Sugar 100g
Olive Oil 100g
Crème Fraiche 100g
Salt 2g
Xanthan Gum 0.5g
Procedure:
Combine all ingredients into baine marie and buzz till well incorporated
Pass through a chinois and keep cold
To Serve:
- Sliced Raw Japanese Scallops 50g
- Hass Avocado Puree 2g
- Koji- Calamansi Vinaigrette 30g
- Shaved Lime Radish 4ea
- Micro Purple Shisho 2ea
- Borage Cress 2ea
- Affila Cress 2ea
- Pink Pearl Sedum 2ea
- Chive Oil 1g
- 1 g Chili Oil
- 1 g Yuzu Oil
