62 degree Duck Egg, Glazed Girolles and Mousseron, Jamon and Parmesan.

This is one of my favourite dishes at the moment and is simply a plate filled with beautiful ingredients. The centre of the dish is the fantastic duck egg with its silky yolk that bursts and covers everything else in the bowl with a wave if richness and indulgence. We surround that with some tiny girolle and mousseron which we de-glaze with a little sherry vinegar and then glaze in a little veal jus. For good measure, and to add a little crunch, we toss in some delicate asparagus spears at the last moment. Then we twist in some wafer thin Iberian Jamon and some crunchy onion rings and Parmesan crisps. This would be great for breakfast, lunch or dinner and it makes a great second coarse on our truffle menu (add eggs stored with the truffles and lashings of freshly sliced W.A. truffles). Decadent, Rich and very very tasty.