Chef Johnny Walker from Sushi Marquee makes something from the new restaurant's menu. The sushi bar is the centerpiece but there are other dishes on the Japanese-inspired menu.
Season 3 grilled New Zealand Lamb rack lollipops with oil, salt and pepper. Place on grill and cook until medium-rare/medium.
For the sauce: Start off with a hot pan, sweat 1 tsp garlic and 1 tsp shallots. Add 1 ounce of soy sauce. Add 1 ounce of lime juice. Add 3 ounces of butter. Whip together until it is a sauce-like consistency. Finish sauce with a pinch of fresh cilantro.
To garnish: Tie lollipops together with a blanched green onion. Spoon sauce over lamb lollipops and sprinkle fresh cilantro on top. Finish with chili threads on top.