thank you omg! this is such a delight! here is the Carmy breakfast menu:
A "self-serve" juice bar, with pitchers of various juiced fruit and vegetables, shaved ice, coconut water, green and black tea syrups, potted microherbs, sliced whole berries, and finger limes. There is also, of course, liquor and champagne available. Guests can make their own drinks, or ask the allocated staff member to serve them one of the "specials" if they're feeling adventurous.
The "egg menu" - guests can still request whatever they like but there's a preset selection now that the kitchen staff have been trained in. - The Jonty: one runny boiled egg shelled and recoated in edible gold leaf, seated on a throne of fried bread soldiers, plated with whipped butter and italian parsley. - Eggs Benedict: vinegar poached eggs with hollandaise foam on a bed of toasted freekah and baby spinach. - Eggs Shakashouka: two eggs poached in a ramekin of pureed tomato, served with a crispy grilled cheese cut to dip. - The Sydney: A french omelette with a light cheese filling, topped with crushed potato chips and chives. - Oeufs BrouilleĢs: Fluffy scrambled eggs in brown butter, served on sourdough. - Spanish Tart: A mini-quiche made with caramelized red onions and jamon pata negra ham.
In addition, a few other sweet things are now available ala carte: - Momofuku's "cereal milk". - Fette biscottate with a sour cherry jam and peanut floss. - A warm cinnamon bun served with a shot of espresso coffee for dipping. - A macadamia-marzipan croissant with a wattleseed and burnt-honey filling. - Poffertjes (mini Dutch pancakes) with a liquid nutella injection.
He'll be training the existing kitchen staff in a single dish each, and Richie will be running his expo; I'd be absolutely down for any them to be included in the Sep 7 TDM.
no subject
A "self-serve" juice bar, with pitchers of various juiced fruit and vegetables, shaved ice, coconut water, green and black tea syrups, potted microherbs, sliced whole berries, and finger limes. There is also, of course, liquor and champagne available. Guests can make their own drinks, or ask the allocated staff member to serve them one of the "specials" if they're feeling adventurous.
The "egg menu" - guests can still request whatever they like but there's a preset selection now that the kitchen staff have been trained in.
- The Jonty: one runny boiled egg shelled and recoated in edible gold leaf, seated on a throne of fried bread soldiers, plated with whipped butter and italian parsley.
- Eggs Benedict: vinegar poached eggs with hollandaise foam on a bed of toasted freekah and baby spinach.
- Eggs Shakashouka: two eggs poached in a ramekin of pureed tomato, served with a crispy grilled cheese cut to dip.
- The Sydney: A french omelette with a light cheese filling, topped with crushed potato chips and chives.
- Oeufs BrouilleĢs: Fluffy scrambled eggs in brown butter, served on sourdough.
- Spanish Tart: A mini-quiche made with caramelized red onions and jamon pata negra ham.
In addition, a few other sweet things are now available ala carte:
- Momofuku's "cereal milk".
- Fette biscottate with a sour cherry jam and peanut floss.
- A warm cinnamon bun served with a shot of espresso coffee for dipping.
- A macadamia-marzipan croissant with a wattleseed and burnt-honey filling.
- Poffertjes (mini Dutch pancakes) with a liquid nutella injection.
He'll be training the existing kitchen staff in a single dish each, and Richie will be running his expo; I'd be absolutely down for any them to be included in the Sep 7 TDM.