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Latelab Menu (Draft)
DRAFT for the LateLab Open Sauces menu. The dishes and the flow are still very much a work in progress.
Aperitif
Four futures amuse bouche
- beer/whiskey aperitif
- deep-fried mussel & chip
- local pickle
- seasonal vegetable skewer (with intensely flavoured green sauce/dipping oil)
- pill-shaped potato & leak sorbet
fresh apple juice and shizo martini
Cold & playful
Continuation of (deep fried) sushi with Scottish ingredients (substitute rice with barley, fish with haggis, seaweed with red cabbage…)
- dominant tastes: sweet and salty; bite-sized 2-3 pieces, brightly coloured, delicate presentation;
Edible sphere of water (??)
Warming & liquid
Disciplined nettle soup (or other seasonal wild leafy greens) with sour cream, sprinkled with basil or parsley (essential) oil, served with raw linseed/hemp/mixed seed cracker (roughly broken into uneven chunks)
- well balanced full taste with pungent flavour accents; small soup bowls served individually, crackers shared from the centre of the table;
Intense & strange
Collapse dish served in sequence: to begin with only one small deep-fried potato skin (sprinkled with truffle/mushroom oil) on a big plate.; followed by (if available) a deep fried insect; followed by a pickled shellfish/sea urchin/fish/vegetable with seaweed; followed by a bite-sized mock-meat or tofu and mushroom stew (pink or blue oyster mushroom, or other strangely shaped/coloured fungus, such as the monkey head mushroom, Hericium erinaceus]], prepared to look like organ meat.
- dominant tastes: sour, salty, umami, pungent
Smokey whiskey cocktail (or 'wee dram')
Familiar & nourishing
Disciplined vegetarian shepherd's pie (substitute meat with mushrooms, smoked seitan, nuts, wild asparagus…), with local beer reduction
- predominance of umami taste, juicy; served in a small portion, 'relaxed' or rustic presentation;
local beer brewed using variant on traditional recipes (perhaps something from BrewDog such as Libertine Black Ale, Cocoa Psycho or Tokyo?)
Light & ephemeral
A few small bite-sized portions of desserts such as:
- Transformed tipsy laird meets smoked garlic tiramisu
- spring flowers edible perfume
- liquid fudge
- sniffable raw cacao & maca powder
- (goat) cheese crisps with popping sugar
- light sponge with the appearance of a moon-rock
- tastes: surprising, following flavour pairing principles; dishes served in laboratory glass
Fresh fruit or vegetable cocktails, such as beetroot cocktail, variation on tea and coffee, or …