Again with the impeccable presentation and colors.

Up next was a cod milt in a bath of three mustards. Again, the flavors here were so nice and reminiscent of the mustard used in the Korean dish mul-naeng myun (cold noodles in a cold broth), and the bowl used to serve this was gorgeous. This was an outstanding bite, both in taste and presentation!Ī jellyfish and fine vegetable salad with hot mustard were served next. This dish was a great starter though and had some really lovely complex flavors to kick the meal off.Ĭontinuing the small delicacy section was this stuffed mussel with glass noodles and fine vegetables. The first dish to hit our table was a thousand year old quail egg which was a stunning sight just with the colors alone. The menu in December 2022 started off with “small delicacies” which consisted of nine individual small bites.

The menu is $375/person, and reservations can be made via Tock.

Expect to spend at least 3 hours to enjoy dinner here.

The tasting menu is set up with multiple small dishes/starters, 3 main courses, and 2 desserts to finish.

Everything on their dinner menu is stunning – and their ‘small delicacies’ are truly small delicacies. It does not store any personal data.Benu opened in San Francisco in 2010, and was the first restaurant in SF to receive 3 Michelin Stars in 2014. They have maintained their 3 stars since, and it’s easy to see why.Ĭhef Corey Lee helms this restaurant and spins up a tasting menu that incorporates delicate but divine flavors using local produce. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category 'Performance'.

This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category 'Other. The cookies is used to store the user consent for the cookies in the category 'Necessary'. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category 'Functional'. The cookie is used to store the user consent for the cookies in the category 'Analytics'. These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Recipe courtesy of Mark Hix, extracted from Hix Oyster & Chop House Re-season if necessary, then transfer to a large pie dish or individual ones.Ĩ Spoon or pipe the mashed potato onto the pies and scatter over the breadcrumbs.ĩ Bake for 30 minutes (or 20 minutes for individual pies) until the topping is golden brown and the filling is hot. Stir the monkfish cheeks, fennel, chopped parsley and cream into the sauce. Season with salt and pepper to taste.ħ Preheat the oven to 200☌. Take off the heat and mash thoroughly, incorporating the butter and a little milk. The sauce should be really quite thick by now if not, let it simmer for a little longer.ĥ Meanwhile, for the topping, cook the potatoes in a pan of salted water until tender.Ħ Drain well and return to the pan over a low heat to dry out for 30 seconds or so. Season, then simmer gently for about 30–40 minutes. Gradually whisk in the hot stock, keeping the sauce smooth. Meanwhile, quarter the fennel bulb, cut into 2 cm chunks and separate the layers.Ģ Add the fennel to the stock and simmer for 6–7 minutes until tender, then remove with a slotted spoon and leave to cool on a plate.ģ Add the monkfish cheeks to the stock and simmer for 2–3 minutes, then drain in a colander over a bowl to reserve the stock.Ĥ Melt the butter in a heavy-based saucepan, stir in the flour and cook, stirring, over a low heat for about 30 seconds. 2-3 tablespoons fresh white breadcrumbsġ Bring the fish stock to the boil in a saucepan.450-500g monkfish cheeks, trimmed and halved if large.A few years ago you may have got a slightly odd look from your fishmonger if you had asked for them. Monkfish, cod and skate cheeks are a bit easier to get hold of these days, with the increased demand from restaurants. Mark Hix spills the dish on his recipe for a meaty monkfish cheek and fennel pie

Monkfish cheek