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07 Nov 2019

Amuse Bouche

Taking the head to tail trend to the extreme

Some restaurants are taking the head to tail trend to the extreme, and Noma, the two-Michelin star restaurant in Copenhagen, is leading the way. It serves duck and reindeer brain in the head of a mallard that looks so perfect you almost expect it to quack - until you pick up your spoon and dig in, of course. 

Other restaurants are taking the trend for whole animal butchering out of the kitchen and onto the plate. Coal Rooms in London has taken traditional dishes and given them an offal twist, like their bone marrow bread and butter pudding. 

Then there are those that take conventional dishes but plate them in a way that reminds us exactly where they came from. At the Museum of Old and New Art (MONA) in Hobart, David Moyle served pheasant with onion cream, wild fennel and pollen.


While it sounds delicious, eating a dish that has been cleverly plated to look just like a bird about to take flight isn’t for the faint-hearted.

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