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Burrata, halibut, miso chocolate mousse
Wild Radish is perfect for those who enjoy cooking almost as much as eating, and who relish creating memorable evenings. For ongoing subscriptions, you'll be able to choose a different option from our menus for each delivery.
We update the selection in wine-only subscriptions monthly.
burrata with pea, jalapeño and mint pesto
gigha halibut with crab and kombu butter, crushed jersey royals and samphire
chocolate mousse with miso sherry caramel, swiss meringue and toasted hazelnuts
by guest chef in residence: stuart ralston
We love this month's multicourse menu. A delight to create, and so delicious (we guarantee you will make the mousse again), it's one of our all-time favourites.
Stuart Ralston of Noto in Edinburgh fulfils his culinary philosophy with 3 courses that showcase his natural, organic approach, Asian flavours, and respect for sustainable Scottish produce. A plump, soft Burrata is anointed with a piquant pea, jalapeno & mint pesto. Scottish farmed Halibut from the Isle of Gigha, is rated one of the most sustainable fish to consume, and consume this exceptional fish you shall, with a luxuriant crab and kombu butter. For dessert, an absolutely sublime chocolate mousse will sit beneath the glossy opalescence of a French meringue, as Stuart infuses his Japanese influence into a rich sherry & miso caramel. 3 courses of remarkable flavour, responsible sourcing, and creative flair.
Award-winning wine expert, Matthew Jukes, has chosen a four grape blend with exactly the right percentages onboard bringing a specific duty in matching the four main ingredients in this recipe. The epic Gigha halibut, the crab butter, the potatoes and the kombu flakes each have their partner within this wine and this shows just how inspired this white wine is!
To complete your Wild Radish experience we include audio tasting notes to go with the paired wine, a clip from the chef explaining their inspiration behind the dish and what makes it so special at this time of year, and a keepsake recipe card so you can recreate the dish to make memories another night.
If you're based in London, we're also offering this menu with a chef to cook it in your home for up to 10 guests. Find out more here.
| Total time | 1 hour 45 minutes |
| Kitchen experience level | 2 - You're confident in the kitchen. You like to cook creatively, and regularly improvise. |
| Special equipment | food processor, electric hand whisk/freestanding food mixer with whisk attachment |
| Allergens | gluten, crustaceans, eggs, fish, milk, nuts, soya, sulphur |
Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.
