iki pop up dinner by chef Grant Allen | 25 and 26.May.2017
“iki POP UP DINNER” by Chef Grant Allen held at iki ESPRESSO TOKYO.
We served a 3-course dinner using quality New Zealand honey and wine selected carefully to enhance the menu.
NZ salmon fillet roasted with manuka honey, pink, green, white & black peppercorns, fennel and kawa kawa (NZ indigenous pepper).Served with a salad of seasonal leaves and bread.
Slow cooked NZ leg of lamb marinated with a mix of honey, fresh thyme, ginger, garlic, lemon zest and butter.Served with honey mustard couscous, curry leaf potatoes and wilted greens.
chocolate honey tarts with honeycomb oranges and mint.