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Grill 79

Foie Gras Ravioli

Foie Gras Ravioli

Ingredients for farce ravioli

  • 5g chopped garlic
  • 250g onion
  • 250g shallot
  • 400g button mushroom
  • 50g Jabugo ham
  • 20ml olive oil
  • 20g butter 
  • 50ml Noilly Prat
  • 150ml chicken stock
  • 100ml heavy cream
  • 100g mascarpone cheese
  • 20g fresh parsley


  1. Chop the garlic as small as possible. 
  2. Dice the onions, shallots and button mushrooms into very small pieces (brunoise size). 
  3. Saute the garlic with olive oil and butter until it is slightly brown. 
  4. Add the shallots and onions immediately. 
  5. Cook for 5 minutes at a high temperature and add salt. 
  6. Deglaze with the Noilly Prat and cook for 2 minutes. 
  7. Next, cook the onion and shallot mixture for 4 hours until it becomes the consistency of compote. 
  8. After, increase the temperature, add the button mushrooms and cook until the water is drawn out of the mushrooms. Then, add the chicken stock and cream. 
  9. Wait until the mixture becomes thick like a duxelle. 
  10. Cool down and add the heavy cream, parsley, mascarpone and Jabugo ham. 
  11. Keep in the refrigerator overnight.  

Ingredients for ravioli dough

  • 700g flour
  • 6/7 whole egg
  • 10ml olive oil
  • 3g salt
  • 10ml water


  1. Make a traditional pasta dough and set it in the refrigerator for a minimum of one hour before using. 
  2. By using a pasta machine, press the dough to number 9 and cut squares of 7 x 7 cm.
  3. Form the ravioli with the previous preparation.

Ingredients for champignon stock

  • 3l water
  • 100g carrot
  • 100g leek
  • 150g onion
  • 10g garlic
  • 500g chickpea
  • 200g meat bones, ribs, neck bones, marrow
  • 200g  meat shank, cheek, oxtail
  • 200g  chicken carcass 
  • 1l basic stock
  • 900g champignon mushrooms
  • 50g dry porcini mushrooms


  1. Make a light, clear veal and chickpea stock with all the ingredients and cook for 3 to 4 hours.

  2. When good flavour has been achieved, press the ingredients and let the mixture set overnight.
  3. Cook the basic stock with the champignon and dried porcini mushrooms for 3 hours until all the flavour of the mushrooms has been infused into the stock.

Ingredients for marinated foie gras squares 

  • 200g foie gras
  • 600g salt
  • 400g sugar


  1. Marinate the foie gras in the mixture of salt and sugar for 12 hours.
  2. Cut the foie gras into pieces of 1 x 1 cm.
  3. Season the foie gras with white pepper and nutmeg.

Ingredients for pickled shimenji mushrooms  

  • 250g shimenji mushroom
  • 20g hazelnut oil
  • 200ml chicken stock
  • 10g chives


  1. Warm up the liquids and pour them onto the mushrooms.
  2. Set overnight.
  3. Add the chopped chives before plating.

Ingredients for champi julianne 

  • 100g champignon/portobello mushroom


  1. Julianne the mushrooms into pieces that are 3 cm long just before plating and serving .

Ingredients for julianned iberico ham 

  • 100g iberico ham 


  1. Julianne the ham into thin pieces.

Ingredients for hazelnuts 

  • 100g roasted hazelnuts 


  1. Marinate the hazelnuts in mineral water for 3 hours.
  2. Slice them in half.
  3. Toast them in a warm oven for 6 minutes at 160 degrees. 

Ingredients for steamed spinach 

  • 200g steamed spinach
  • 30g brown butter
  • 1pcs lemon zest
  • 2g salt


  1. Steam the fresh spinach in a bamboo container.
  2. After, saute very fast with brown butter. Add lemon zest and salt before plating. 


  1. Cook the ravioli in boiling water for 2 minutes.
  2. Start with the steamed spinach on the base of the plate.
  3. After, plate the shimenji mushrooms and iberico ham slices (3 pieces per guest)
  4. Add 6 roasted hazelnuts and season with hazelnut oil.
  5. Add the ravioli, julianned champignon mushrooms and fresh spinach leaves to decorate the plate.
  6. Serve with 75ml of champignon mushroom stock per plate.

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Level 79

Operating Hours

6:30am - 10:30am

12noon - 2pm

6pm - 10pm

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted in Grill 79.