Asket Cuisine — Tasting Menu

I Course I sled

Wine pairingVino — Victor · Sauvignon Blanc, sparkling

"The Great Leaf" „Veliki list"

Composition Sastav tanjira Airy buckwheat and rice crisp / pork crackling spread 4:1 / burnt kale aioli / sour milk / seared lardo / dehydrated kale / apple peel oil Veliki vazdušasti čips od heljde i pirinča / namaz od čvaraka 4:1 / ajoli od paljenog kelja / kiselo mleko / paljeni lardo / dehidrirani kelj / ulje od korice jabuke

One large crisp leaf, curved like a wave, is served on a plate with a linen napkin. A quenelle of crackling spread sits beside it, with a green stroke of burnt kale aioli. The guest breaks the brittle leaf and builds each bite. Na tanjiru sa platnenom salvetom servira se jedan veliki list čipsa, izvijen kao talas. Gost lomi krhki list i sam slaže zalogaje.

Crisp: buckwheat 300 g / rice 140 g / water 800 ml / salt 16 g — cook until soft, blend smooth, spread 1 mm thin, dry 6 h at 70 °C, fry at 205 °C until expanded.

Spread: cracklings 1.2 kg / roasted sour apple 300 g / caramelised black onion 300 g / lard 80 g / apple cider vinegar 20 ml / smoked paprika 8 g.

Aioli: kale 150 g (torched) / egg yolks 3 / mustard 10 g / lemon juice 30 ml / oil 400 ml — blend, emulsify gradually.

Apple peel oil: peel 50 g / neutral oil 200 ml — infuse 12 h, strain. Čips: heljda 300 g / pirinač 140 g / voda 800 ml / so 16 g — kuvati dok ne omekšaju, blendovati u glatku pastu, razvući na 1 mm, sušiti 6 h na 70 °C, pržiti na 205 °C do ekspandiranja.

Namaz: čvarci 1,2 kg / pečena kisela jabuka 300 g / karamelizovani crni luk 300 g / mast 80 g / jabukovo sirće 20 ml / dimljena paprika 8 g.

Ajoli: kelj 150 g (spaljen brenerom) / žumanca 3 kom / senf 10 g / limunov sok 30 ml / ulje 400 ml.

Ulje od korice jabuke: korice 50 g / neutralno ulje 200 ml — infuzirati 12 h, procediti.

II Course II sled

Wine pairingVino — Moma · Crveni Traminac, orange

"The Reel" „Namotaj"

Composition Sastav tanjira 30 cm roasted celeriac ribbon / porcini and miso umami paste / porcini reduction / pickled celeriac strips / parsley oil / freshly ground pepper Traka pečenog celera 30 cm / umami pasta od vrganja i misa / redukcija vrganja / ukiseljene trake celera / ulje peršuna / sveže mleveni biber

On a black rectangular plate, umami paste is spread like magnetic tape. A long celeriac ribbon lies across — one end tightly wound, the other loosely trailing, like rewound cassette tape. The guest lifts the ribbon with a fork, as if playing an old song. Na crnom tanjiru umami pasta razmazana je poput magnetne kasete. Dugačka traka celera — jedan kraj čvrsto umotan, drugi ležerno izvijen. Gost podiže traku viljuškom, kao da pušta staru pesmu.

Celeriac: 4 large roots (≈ 2.5 kg) — roast at 160 °C / 60 min in foil; cool, shave into flexible 30 cm ribbons.

Paste: porcini 800 g / butter 80 g / shallots 2 / dark miso 80 g / porcini reduction 150 ml / apple cider vinegar 20 ml — sauté until dark, add miso and vinegar, reduce to thick paste.

Pickled celeriac: strips 200 g / vinegar 100 ml / water 100 ml / salt 10 g — marinate 1 h.

Parsley oil: parsley 100 g / neutral oil 300 ml — blanch, blend, strain. Celer: 4 velika celera (≈ 2,5 kg) — peći 160 °C / 60 min u foliji; rezati u trake 30 cm.

Pasta: vrganji 800 g / puter 80 g / ljutika 2 kom / tamni miso 80 g / redukcija vrganja 150 ml / jabukovo sirće 20 ml.

Ukiseljeni celer: 200 g traka / sirće 100 ml / voda 100 ml / so 10 g — marinirati 1 h.

Ulje peršuna: peršun 100 g / neutralno ulje 300 ml — blanširati, blendovati, procediti.

III Course III sled

Wine pairingVino — Uncensored

"Tower and Smoke" „Toranj i dim"

Composition Sastav tanjira Pork belly and lardo mille-feuille skewer / sweet cabbage slow-roasted 8 h at 90 °C then grilled / silky white bean cream / demi-glace reduction with gelatin / mustard seeds / chive powder Ražnjić milfe od svinjskog sola i larda / slatki kupus pečen 8 h na 90 °C pa grilovan / svilen krem od belog pasulja / redukcija demiglasa sa želatinom / zrno senfa / prah od vlasca

A shallow plate holds silky white bean cream. Upon it, a segment of long-roasted cabbage bearing dark char marks. Two metal skewers set diagonally, each holding squares of seared mille-feuille. A line of dense demi-glace with mustard seeds envelops the cabbage. Plitak tanjir sa svileno glatkim kremom od belog pasulja. Na njemu segment kupusa duge termičke obrade, sa tamnim tragovima žara. Dijagonalno — dva metalna ražnjića sa kvadratima milfea. Linija gustog demiglasa sa senfom.

Mille-feuille: pork belly 2 kg — sous-vide 62 °C / 1 h, cool and slice thin; lardo 600 g thinly sliced; layer belly/lardo/thyme/demi-glace x5, press 12 h; cut 3×3 cm cubes, sear on high heat.

Cabbage: 3 heads — brush with fats (200 g), roast 8 h at 90 °C, cut segments, grill 2 min, brush with 5% plum vinegar.

Bean cream: cooked white beans 1 kg / olive oil 150 ml / garlic / lemon juice 40 ml / salt — blend, pass through fine sieve.

Demi-glace: 500 ml + gelatin 5 g — heat and combine. Milfe: svinjski sol 2 kg — sous-vide 62 °C / 1 h; slojevati sol/lardo/majčina dušica/demiglas 5 puta, presovati 12 h; seći kocke 3×3 cm, peći na jakom žaru.

Kupus: 3 glavice — peći 8 h na 90 °C, grilovati 2 min, premazati sirćetom od šljive 5 %.

Krem od pasulja: pasulj 1 kg kuvani / maslinovo ulje 150 ml / beli luk / limunov sok 40 ml — blendovati, procediti.

Demiglas: 500 ml + želatin 5 g.

IV Course IV sled

Wine pairingVino — Lily · Merlot

"Scroll of Thoughts" „Svitak misli"

Composition Sastav tanjira Beef carpaccio roll filled with brain and thyme spread / parsnip cream with ash-baked garlic / leek straw / Lily wine reduction / micro parsley Rolovani carpaccio od bifteka punjen namazom od mozga i majčine dušice / krem od paškanata i belog luka iz pepela / slama od praziluka / redukcija Lily vina / mikro peršun

On a warm plate, two teardrops of pale, earthy parsnip cream. Beside them lie two or three rolls of thin beef — like scrolls of parchment. The cut reveals a silky brain spread threaded with thyme. Leek straw stands upright like dry branches. A thread of reduced Lily wine, a few leaves of micro parsley. Na toplom tanjiru dve suze krema od paškanata. Pored leže rolnice tanke govedine — kao svici pergamenta. Rez otkriva svilenkasti namaz od mozga prožet listićima majčine dušice. Slama od praziluka stoji uspravno.

Carpaccio: beef tenderloin 1.5 kg — trim, partially freeze 20 min, slice very thin, arrange in 20×20 cm square.

Brain spread: veal brain 600 g — soak 12–24 h in water or milk; poach in aromatic liquid with salt, lemon zest, bay leaf; sauté in 80 g butter with thyme 10 g; spread on carpaccio, roll, chill 30 min, cut 3 cm; sear briefly before service.

Parsnip cream: parsnip 600 g / garlic 2 heads (ash-roasted) / butter 50 g / apple cider vinegar 10 ml / salt — cook, blend, season.

Leek straw: leek 500 g — cut thin strips, fry at 170 °C until crisp. Carpaccio: biftek 1,5 kg — delimično zamrznuti 20 min, rezati tanke ploške, složiti u kvadrat 20×20 cm.

Namaz od mozga: teleći mozak 600 g — potopiti 12–24 h; poširati u aromatičnoj tečnosti; sotirati na 80 g putera sa majčinom dušicom 10 g; razmazati na carpaccio, urolati, hladiti 30 min, seći 3 cm.

Krem od paškanata: paškanat 600 g / beli luk 2 glavice (pečene u pepelu) / puter 50 g.

Slama od praziluka: praziluk 500 g — tanke trake, pržiti na 170 °C.

V Course V sled

Wine pairingVino — Makana · sweet Traminac

"Snow and Plum" „Sneg i šljiva"

Composition Sastav tanjira Warm plum dumpling / rum butter / plum kernel crumble / cold cream of sour milk, kajmak and honey / lemon zest Topla mini knedla od suve šljive / rum puter / krambl od koštica šljive / hladna krema od kiselog mleka, kajmaka i meda / korica limuna

Two small dumplings filled with plums soaked in Rtanj mountain tea lie in the center. Warm rum butter glazes their surface; dark crumble is scattered around like brown earth. A cold quenelle of sour milk, kajmak and honey cream rests to the side, dusted with fine lemon zest. Dve male knedle pune natopljenih suvih šljiva (u rtanjskom čaju) leže u sredini tanjira. Prelivene su toplim rum puterom, a tamni krambl posut je oko njih poput braon zemlje. Sa strane stoji hladna quenelle kreme od kiselog mleka, kajmaka i meda.

Dumplings: flour 600 g / semolina 160 g / eggs 3 / salt 10 g — knead dough; dried plums 500 g soaked in Rtanj tea with 80 ml dark rum 12 h; shape and cook 4 min.

Rum butter: butter 200 g / rum 40 ml / salt 3 g — melt and emulsify until foamy.

Crumble: plum kernel flour 120 g / regular flour 120 g / brown butter 120 g / brown sugar 80 g — combine, bake 15 min at 170 °C.

Cream: sour milk 400 g / fresh kajmak 300 g / honey 50 g / lemon zest / pinch of salt — gently whip, chill to 5 °C. Knedle: brašno 600 g / griz 160 g / jaja 3 kom / so 10 g; suve šljive 500 g natopiti u rtanjskom čaju sa 80 ml ruma 12 h; kuvati 4 min.

Rum puter: puter 200 g / rum 40 ml / so 3 g — otopiti i penasto emulgovati.

Krambl: brašno koštice šljive 120 g / obično brašno 120 g / smeđi puter 120 g / smeđi šećer 80 g — peći 15 min na 170 °C.

Krema: kiselo mleko 400 g / mladi kajmak 300 g / med 50 g / limunova korica — umutiti, hladiti na 5 °C.

AsketCuisine

Five Courses, Five Stories Pet sledova, pet priča

"The Great Leaf" „Veliki list"

"The Reel" „Namotaj"

"Tower and Smoke" „Toranj i dim"

"Scroll of Thoughts" „Svitak misli"

"Snow and Plum" „Sneg i šljiva"