On my last Sunday at Blue Hill, After having spent the morning working in the bakery – a fantastic experience where I learnt so much in a short time, Chef Bastion surprised me with lunch in the bar to say thank you for the work that I had done. It was one of the most “sensical” meals that I have ever had, it fit the setting of Blue Hill perfectly, was delicious and thought provoking………
All set, nice to finally sit still and enjoy…….
The Fence, amazing simplicity of beautiful just harvested vegetables dressed highly in a simple vinaigrettes.
Lots of small plates for amuse
weeds from the garden and pesto.
pickles and pork sausage.
needle in haystack – cheese grissini
radish with fermented apple & poppy seeds (fresh from the pod) and icicle radish with brown butter and lemon confit
Raw baby Kohlrabi, apricot jam
tamale of veal, ramp leaves, pickled onion, quince and cranberry
Rye baked sweet potato,
Blue Hill Asparagus, cured blue fish, bagna cuda
Rhubarb and buckwheat tea
Prawn toast ( the bread a BH is phenomenal )
Celtuce, caviar, pinenuts and oyster foam
Shrimp on coals, Celtuce
Beet pizza, carrot sushi, livers & cocoa
tartlet of ramps, morels and fiddleheads
Bread with single udder butter
Bone marrow, sausage from a retired dairy cow, heart
parsnip steak aged in tallow, beet blood, creamed spinach & onion ring
Rhubarb, buttermilk, strawberry
Rye Baked rhubarb
Rhubarb Liquorice and chocolate bread with rhubarb jam
Cameron Matthews 