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a summer in t.br

@asummerint.br

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a happy place • of food & space

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honey popcorn and brown butter cake
coconut lime & vanilla cake
chestnut macaron
blueberry lemon tart
sea salt caramel
chai tea nama
cinnamon roll

sep-nov, 2023 by @asummerint.br

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3 years ago

dark chocolate mousse layered with flourless chocolate sponge & chocolate glaze, topped with chocolate tuile and cherry kirsch. on the side, vanilla panna cotta served with cocoa biscuit and cherry white chocolate ganache, finished with a warm cherry sauce.

sep-nov, 2023 by @asummerint.br

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3 years ago

strawberry sorbet topped with peppermint & yogurt espuma and peppermint meringue.

sep-nov, 2023 by @asummerint.br

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3 years ago

roasted westholme wagyu tenderloin served with sliced bamboo shoot that has been braised in dashi and dressed with chilli oil. on the side, grilled shishito and onion sprouts. finished with a ginger miso glaze.

sep-nov, 2023 by @asummerint.br

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3 years ago

grilled pork jowl served with truffle risotto, topped with morel stuffed with tare marinated pork that has been gently poached in a mushroom stock. some pickled and fresh celery ribbons, finished with a rich pork bone broth with spring onion garlic oil.

sep-nov, 2023 by @asummerint.br

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3 years ago

handmade pasta stuffed with duck confit, apricot and toasted pumpkin seeds. served with pan seared foie gras, pickled mushrooms and raisin gel. finished with a roasted duck consomme.

sep-nov, 2023 by @asummerint.br

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3 years ago

pan seared scallop served with roasted cabbage dressed in prawn oil. on the side, grilled cuttlefish and fennel finished with brown butter beurre blanc.

sep-nov, 2023 by @asummerint.br

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3 years ago

sea bream marinated in sake kasu for 48hrs then grilled. served with asparagus that has been preserved in miso, horseradish cream, puffed buckwheat and potato foam.

sep-nov, 2023 by @asummerint.br

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3 years ago

beef cheek braised with beef jus and mirepoix, then pressed, crumbed and deep-fried. topped with black garlic puree, shaved macadamia and fresh herbs.

sep-nov, 2023 by @asummerint.br

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3 years ago

red prawn marinated with prawn head reduction, then folded with red peppers, shallot and parsley. served with aioli, lime jelly, smoked paprika and marigold leaves.

sep-nov, 2023 by @asummerint.br

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3 years ago

behind the scenes VI

• cod lined with seaweed fish paste
• katsuobushi oil
• braised beef & cashew puree wrapped in onion leather
• handmade tortelloni stuffed with ankimo & smoked trout
• unmoulding gummies
• whiskey baba with whipped cream & summer berries jam
• glazing lychee entremet
• chouquettes
• almond florentines before baking
• shaving burdock root - sasagaki gobo by @asummerint.br

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3 years ago

Over on Sunday evening, Gerald joined a long time friend and ex-colleague, Lee - head chef of restaurant Lerouy for a four hands collaboration. We’re grateful for a great turnout - thank you to all our friends and new friends alike who came by and showed your support! It’s always a good time curating a new menu and cooking for all of you.

Also a HUGE thank you to chef Christophe Lerouy for sharing your space so graciously with us! We hope that everyone had a wonderful night filled with delightful food and conversations. Keep watching this space for more fun, social nights and friendships! 🥳 taken in Lerouy by @asummerint.br

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3 years ago