fer.ment, a Tokyo-Seoul umami dinner by chef Tori Woo
space provided by Henry Sugar
additional help courtesy of Yas, Elliot, Isaac, Danno, chef Mike, and the Henry Sugar Bar team.
kangaroo gochujang katsu
soy milk, soy, spring onion
foccacia, butter
pear, yoghurt, house made pear vinegar, lemon myrtle
king george whiting, kipler potato puree, mirin beurre blanc
roasted pumpkin, orange butter cream, fermented rice syrup
rice chicken ballotine, dutch carrot, miso, chicken jus
ox tongue, daikon, leek, soy glaze
koji ice cream, mixed grain toffee, marigold
the day begins at 7am
Danno controls roast pumpkin
preparation continues around Mike’s lunch service
pre-service briefing
Tori stands before a chicken ballotine
Isaac plates ox tongue for a full venue
Yas prepares king george whiting beside Mike
friends celebrate the evening with Tori