In more big pop-up news, Spanish chef Sergio Perera and French chef Steve Monnier will be guest-cheffing at Melrose’s Marcona for two nights in late October. Perera considers himself a modernist and has the resume to prove it, having worked with Aduriz at Mugaritz, two years at Jean Georges, and with Juan Mari Arzak, as well as collaborating with the Adrias at el Bulli, Tickets and 41 Degrees, locally with LudoBites and studying kaiseki cuisine at Kyoto’s legendary Kitcho. Monnier, meanwhile, has a shared interest in Basque and Asian cuisine, working with Philippe Braun at Le Laurent and Michel del Burgo at Taillevent in Paris, as well as locally at L’Orangerie and La Cachette.
At Marcona, the two plan to tackle a $69 eight-course tapas menu highlighting local product and technical tricks, an early menu for which we have below with dishes like oysters with potato espuma, passionfruit, and truffle caviar, seaweed ice cream, and pork belly with compressed Granny Smith apples. Following the temporary engagement, the chefs may make it an ongoing series. Dinner is scheduled for three separate seatings on October 24 and 25, with a BYOB policy in place and reservations available directly on PayPal.
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Amuse
Smoked grissini with goat butter
Two oysters: warm potato espuma/truffle caviar and beet vinegar,
passion fruit
Vegetarian: avocado,truffle caviar, smoked creme fraiche, chervil/seaweed ice cream, kelp chip, salt
Edible garden, rye bread, horseradish cream, vinegar powder
Onion broth, caramelized onion, tapioca,lobster mushroom, celeryroot
purée
Sea bass, artichoke heart and crispy artichoke, pine nut cream,
citrus emulsion and nasturtium leaf.
Vegetarian: braised romaine heart, artichoke heart and crispy
artichoke, pine nut cream, citrus emulsion and nasturtium leaf
Pork belly, pomme souffle, pork jus, compressed granny smith, huckle
berry
Vegetarian: OX heart carrot, turnip, coffee, cardamom, carrot blossom
Dark chocolate sorbet, passion fruit creme, pistachio sponge cake,
chocolate powder, Prailine sable.
Petite fours
