Molecular Gastronomy at Clico

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Molecular Gastronomy at Clico

Tuesday, March 15th, 2011

Clico is a guesthouse with a difference. Where else, for instance, could you sample bacon dipped in white chocolate and rapidly frozen in dry ice, or apple sorbet topped with bubblegum caviar? The swish little Rosebank guesthouse has recently been granted five-star status, and this is due, in part, to talented resident chef, Sean Ackerman. A man with a penchant for creating fabulous food with a twist, Ackerman has recently introduced the exciting concept of molecular gastronomy to the menu.

The chef’s demonstrations – another recent addition – are culinary special effects shows.

“Liquid-nitrogen and dry ice are the most fun ingredients for me to experiment with,” Ackerman says. “Cubed back bacon is an ideal ingredient. Dip the warm cubed bacon into white chocolate sauce, then into liquid-nitrogen, back in the chocolate and finally back into the liquid-nitrogen. The flavours vary from the cold chocolate, to warm salty bacon.”

Clico’s chic little dining room is also open to non-residents – make sure to book in advance – to experience molecular dishes from a sugar-cone filled with salmon and dill foam, and topped with candied salmon ceviche; to a four-apple sorbet on crushed sugar cone topped with bubblegum caviar, popping candy and whipped cream.

If you'd prefer something a little more conventional, then try Chef Ackerman's current wine pairing menu. Here you’ll find smoked salmon salad with strawberries and pomegranate, on fresh butter lettuce, with kiwi and aged balsamic dressing. This is paired with a South Hill Rosé. To follow, there’s a poached line fish with a beurre blanc sauce – paired with an Iona Sauvignon Blanc – and finally, a cardamon-infused panna cotta with cinnamon syrup – served with a Ken Forrester Dessert Wine.

Whether it's the molecular experience you're going for or a classic cuisine with great wines, dining at Clico is an absolute treat.