Head chef Bernhard Mayer of Sloane Place shares his signature dishes with Cally Squires.
Starter – Beef Tataki
“We use Rose County beef for this dish, which comes from Lancashire.
“Itâs beautifully marbled and dry-aged for 28 days.
“The ďŹllet is quickly charred at an extremely high heat, chilled, thinly sliced and garnished with watercress and crispy fried lotus root.
“The dressing is infused with Asian ďŹavours like rice vinegar and mirin, and ďŹnished with white truffle oil â simple, balanced and delicious.”
Main – aromatic Javanese chicken noodle broth.
“This dish reminds me of home-cooked street food, which I had the pleasure to experience when I worked in Indonesia.
“The noodle soup has so many elements, textures and colours, which make it very inviting â a feast for the eyes.
“The aromatic broth is ďŹlled with chicken, noodles, egg, vegetables and spices. It is also very healthy and nutritious â the spices are like medicine!â
Pudding – flourless tonka bean chocolate brownie
“This pudding is a bestseller â brownie and peanuts are a classic combination and internationally loved.
“We use a very good-quality Peruvian chocolate. The tonka beans bind the mixture together, and as the brownie is ďŹourless, we have it as a paste.
“It is hard to describe the ďŹavour of a tonka bean. It is a slightly nutty, nutmeg ďŹavour, which makes for a very rich, delectable brownie.”
To find out more about Sloane Place, read here.