Ahi Tuna Cube, Escargot Caviar, Vanilla Powder, Avocado Mousse, Thai Chili, and Lime Gastrique
For the Avocado Mousse:
In a bowl combine the avocado, cilantro, lime, salt, and Champagne. Whip until aerated.
For the Vanilla Powder:
In a pot, simmer grape seed oil gently with vanilla beans for 15 minutes; remove beans. Combine tapioca and salt in a food processor. Slowly add oil until it achieves a powder consistency.
For the Gastrique:
Melt sugar in a sauce pot over medium heat. Add the chili and ginger, and cook for 5 minutes without coloring. Add the shallots and soy, and sweat. Add the Riesling and reduce by half. Finish with lime zest and juice.
To Assemble and Serve:
On a plate, smear some of the Avocado Mousse. Arrange 2 cubes of tuna. Top with caviar and micro Bull’s blood leaves. Sprinkle Vanilla Powder around tuna and drizzle with Lime Gastrique.