After writing about the experience of wd-50 in "three services" I wanted to share the menu Wylie and his team put together for us.
habanero infused cider, smoked maple syrup, rum
sparkling wine, vodka, cherry puree
Condrieu, Philippe Faurey 2002
tuna, powdered coconut, green mango, peppers
café con leche, liquid milk, coffee jelly, crumbs
false egg, coconut white, carrot-smoked maple yolk
octopus, duck skin, orange soil, chamomile yogurt
roasted foie gras, watermelon, gingered basil seeds, lovage
poached oysters, caramel foam, peanuts, kaffir lime
rabbit confit, pickled rack, english peas, preserved lemon granola
huevos rancheros, slow cooked yolk, egg white skin, salsa paper
Rioja, Campillo Gran Reserva 1994
miso soup, shiitake mushrooms, instant sesame-tofu noodles
ocean trout, cucumber noodles, pita puree, falafel spices
chicken, chopped liver parcels, sake soubise, green apple and olive
sirloin, smoked pepper tart, water spinach, whipped horseradish
Riesling, “Ultima” Elk Cove Vineyards, 2002
carrot cake, coconut-cream cheese ice cream, carrot foam and cake crumbs
tonka bean crème brulee, marcona almonds, dried cherries and puree
cocoa-banana ravioli, coffee soil, mustard ice cream and greens
