Dinner at Aira

Dinner at Aira

at Aira on 27 October 2021
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Cornet, black pear and cheese

Sable, chicken liver mousse and Madeira glaze

Chef Tommy Myllymaeki

Trout tartare, horseradish, buttermilk and spruce

Hiramasa crudo, fermented grape juice, lemon verbena and black pepper oil

Lobster, rutabaga, ginger and vanilla

Monkfish, artichoke, funnel chanterelles, chicken jus

Quenelle de brochet, scallop, king crab and oscietra caviar

Topside of beef, truffle, whipped egg, pickled celeriac and rosehip

Mallard, aubergine, shiso and vadouvan

Reindeer, caramelised black pudding, clove and citrus