Dinner at Ernst

Dinner at Ernst

at Ernst on 15 October 2018
Photo Views
17
Meal Views
44

Juice Pairings: Elderflower lemonade | Grilled cucumber juice | Pea shoots and vermouth | Lingonberry | Seabuckthorn and Acacia
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Ernst, Berlin (May 2018)
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Rhubarb, fresh yogurt, rhubarb oil
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Blood orange topped with Italian meringue
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Grilled loquat, freshly whipped cream, Koji spirit
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Buckwheat ice cream, freshly toasted wheat flower
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Cheese tart
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Preserved green strawberry, Japanese tea jelly with salted acacia, fudge
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Ernst, Berlin (May 2018)
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Lightly grilled peaches with lemon verbena
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Rhubard and sorrel granita
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Salted buffalo milk jelly, elderflower powder
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Ernst, Berlin (May 2018)
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Lamb from northern German island in butter sauce with black summer truffles
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Wild herb salad with lamb fat
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Ernst, Berlin (May 2018)
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Tatsoi in kombu dashi seasoned with last year’s ramsons
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Sicilian eggplant, fried and seared in dashi, wasabi
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Big asparagus with caramel iced cream
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Ernst, Berlin (May 2018)
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Turbot, ikejime style, light grilled, smoked butter, rhubarb jus
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Broth of turbot bones, homemade miso, fluke
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Grains, cooked in dashi of shiitake mushrooms, sake, shoyu, fresh chives
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Ernst, Berlin (May 2018)
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Onions, dashi, fresh elderflower
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Top of loin lamb tartare, salt of eggplant, watercress from gardener’s pond
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Sicilian ricotta
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Green asparagus, grilled and buttered
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Ernst, Berlin (May 2018)
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Flounder aged for 4 days with kombu from Hokkaido, ikejime style, wasabi root
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Medium size asparagus with shoyu dashi and fresh bay leaf oil
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Ernst interpretation of tempura, medium size asparagus with salt and lemon
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Ernst, Berlin (May 2018)
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Charcuterie of Mangalitza pork
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Rhubarb and Mangalitza pork belly
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Fresh cheese from goats grazing in salt grass, smoked sunflower oil
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Ernst, Berlin (May 2018)
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Chawanmushi, katsuobushi from Wakayama, kombu aged 4 years, wasabi stems
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White asparagus, butter from Faviken, grilled chamomile
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Hops shoots cooked in goat’s butter
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Ernst, Berlin (May 2018)
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Brioche: inspired by a team trip to Tokyo. Infused with marigold flowers
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Ernst, Berlin (May 2018)
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Potato tartlet, cheese espuma (18month cheese), grilled pea shoots
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Pink and red radishes, cherry blossoms salt, acacia blossoms, acacia veloute
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Spring onions grilled on birch charcoal
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Grilled cucumbers, 2 year old apple vinegar jelly
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Ernst, Berlin (May 2018)
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Tea ice cube with acacia and rose
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Fresh cheese, chervil juice
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Fresh kohlrabi, lemon verbena, Sicilian almond
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Salad hearts, elder butter, elderflower vinegar
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Ernst, Berlin (May 2018)
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The experience at Ernst changes with every visit as ingredients and produce constantly change. For example, the asparagus we ate was only in season for 2 weeks. The foundation of the menu at Ernst is the small gardens and dairies in Berlin and its surrounding regions, with carefully sourced and ethically raised meat and fish interspersed throughout.
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Throughout the meal, Watson-Brawn explained to us the years of meticulously sourcing and establishing personal relationships with producers that ultimately allows them to do what they do. In a nutshell, the philosophy here is "when produce is pristine, less is more". And we wholeheartedly agree!
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Ernst, Berlin (May 2018)
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One night in Berlin before leaving Europe just to have dinner at Ernst, which we were told is one of the best new restaurants in the world by trusted sources. After being served 40 courses over 3.5 hours, we certainly agree. Not only did we love our experience at Ernst, but felt that it was one of the most enjoyable meals we've ever had! It certainly puts Berlin on the global food destination map.
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What's remarkably impressive is that Ernst is founded and run by prodigy Chef Dylan Watson-Brawn, who is just 24 years old. Originally from Vancouver, Dylan left school at the age of 16 and became the first gaijin to work in the kitchen of legendary 3 Michelin Star Ryugin in Tokyo. As expected, there are many Japanese elements at Ernst, starting with the counter-only seating around an open kitchen. But before Ernst opened, Watson-Brawn was already serving meals out of his apartment when he was 19.
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Ernst, Berlin (May 2018)
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