DUSK reveals Vegan Tasting Menu of Molecular Gastronomy
–with unique ‘tea flight’
The award-winning DUSK Restaurant in Brentwood, Essex, has introduced a 5-course vegan tasting menu of spectacular molecular gastronomy.
DUSK’s Executive Head Chef Stephen Gomes made his name winning numerous accolades Moksh restaurant in Cardiff, for visually stunning creations, with exquisite flavour fusions.
When not preparing free takeaway meals for thousands of frontline NHS staff, key workers, care home residents, plus vulnerable elderly people in Essex and north Kent, Gomes spent hours during lockdown in his laboratory kitchen, experimenting with new flavour combinations and techniques.
Combining scientific cooking methods with homegrown herbs and local produce, Gomes brings his trademark theatrical touch to vegan cuisine.
The new £59 vegan tasting menu comprises:
Mixed spiced tapas with chickpeas, puff rice
Reduced kaffir lime and tomato broth, chilli puff
Wasabi, broccoli, truffle, charcoal macaroon, aubergine éclair
Biriyani, pomegranate raitha, burnt paratha, house salad, yoghurt blast
SPLASH – concoction of house desserts
Tea Flight
To accompany the 5-course vegan menu is an optional £20 speciality tea flight of Kombucha, a peachy CBD, a spicy Karakh Massala Tea, a Turkish Mint Tea and a bouquet of Blooming Tea to finish.
“Drinking tea was an integral part of my childhood growing up in Mumbai – my initial curiosity aroused by the hot brown water my grandmother was drinking,” commented Chef Gomes, who likes his chai well-brewed with a little milk and crushed ginger.
“There’s a world of difference between a tea drinkers and connoisseurs of tea,” he said.
Designing his tea flight, Gomes developed a liking for a pale Kombucha,
served chilled as an amuse-bouche
TV Chef
Throughout his glittering career working in top restaurants across the globe Stephen Gomes has won numerous awards and achieved 2 AA Rosette. His numerous TV appearances have included BBC2’s Great British Menu.
Chef Gomes said: “I’ve designed the menu to tell a story, and take the diner on a culinary journey, based on the inspirations from my grandma, my father Chef James, Roald Dahl and the science of spice,” said Stephen.
