From tomorrow, Chef Shaun Hergatt’s JUNI will be celebrating tomatoes with a special Tomato Tasting Menu.
From oven dried tomato carpaccio to tomato verbena sorbet, guests can explore a tasting menu conceptually rooted in the fresh flavours of heirloom tomatoes. The six-course menu ($65) shows off a great variety of tomatoes sourced from Union Square Market and from farms dotted around New York State.
Highlights include an east coast halibut- union square market currant tomatoes, that is paired with a tomato confit and a yellow tomato sauce split with tomato oil, then garnished with chick weed, micro basil and bloomed basil seeds and seasoned with citrus oil. An heirloom tomato soup – tomato gelee contains many different levels of intense flavour resulting in a super-chilled soup of condensed tomatoes. Made from baby tomatoes, the soup is topped with basil seeds and cucumber blossom.
“As a child they were one of the first things that I planted- my grandmother called them ‘life’s little gifts of gold.’ To witness something ripening in the sun and growing at such a rapid rate, then being able to pop it into your mouth straight after picking is such a joy.” says Chef Hergatt recounting the memories that inspired him to create the menu.
The set Tomato Tasting menu will be available from tomorrow (07 August 14) during lunch and dinner and will run until mid-September.
To learn more about JUNI, click here.
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