Award winning chef Luke Dale-Roberts has had an epic culinary journey that began at the Baur Au Lac, Zurich and from there took him to Australia, Singapore, Seoul and then eventually being drawn to the beautiful landscape of South Africa where he took over as chef at La Colombe, which was voted 12th on the World’s 50 Best Restaurants list in his fourth year.
After so many stop-offs, the time finally came for Dale-Roberts to open his own restaurant. As the name suggests, The Test Kitchen is about the untapped, never-ending universe of culinary arts, which aims to challenge both chef and guest so that the end result will surprise and delight.
Guests at Hangar-7’s Restaurant Ikarus will have the chance to test Luke Dale-Roberts’ latest meat- and fishbased creations for themselves during the whole of July. The chefs, who for a month present their favourite creations in close collaboration with the restaurant’s patron Eckart Witzigmann and Executive Chef Martin Klein, try to offer something of themselves that will be unique for the diners.
Signature dishes will include his “Ajo Blanco”, for example – veal sweetbreads, almond milk, grapes, almond falafel, chicken and cherry glacage. Or “Kingklip” – Black Forest ham and fish jus, potato and snoek medley, roasted potato skin purée and burnt red onion foam. Or “Carob Mousse” – roast banana butter, meringue, rum foam, coffee and tanariva creméux.There will also be a chance to sample some of the dishes from the Test Kitchen 9 course gourmand menu which includes offering such as, “African Rosti” – Amasi curd, wood-fired onion stock, beetroot rosti and quail egg.
So for anyone looking for unbridled creativity and to be taken on a voyage of gastronomic discovery then Restaurant Ikarus in Hangar 7, Salzburg is the place to go.
Photography |Helge Kirchberger Photography / Red Bull Hangar-7
Find out more about guest chefs 2015 andHangar-7 here |hangar-7.com