Compressed Watermelon


1/2 Watermelon fresh cut into cubes for compressing 4cm by 4cm.
100g Balsamic vinegar
5g Salt
2g pepper
375g Sugar
515ml Water
125ml Vodka (Grey Goose)
125g White balsamic vinegar
100g Persian Feta Cheese
1pnt micro green Basil
1pnt micro purple Basil
1pnt micro red kale
100g Kalamata Olives
4 bunch Basil
140ml olive oil
25g Tapioca Maltodextrin
1 Garlic cloves
1/2 bunch parsley
4 stems of mint
1.8g Socium Alginate
2.5g Calcium Chloride


Watermelon Compressed-
Basil, Balsamic and Vodka
375ml Water
375g Sugar
3 bunches basil
125g white balsamic
125g vodka

Infusions follow the same pattern of preparation. Heat water and sugar over medium heat, stirring to dissolve all the sugar.
Once the mixture has come to a simmer, remove from heat, add flavour (basil,vodka, balsamic) and then cool.
Vaccum seal Watermelon cubes with the infusion syrup using a vaccum sealer machine.
Tip- You want all of the liquid contracted into the Watermelon when compressed in vaccum machine.

Basil Pearls-
60g basil
140ml water
1.8g sodium alginate
55g sugar
550ml water
2.5g calcium chloride

Blend water and calcium chloride together for 20 seconds and reserve in a bowl. in a sauce pot, combine sugar and water, bring to a boil, remove from heat and add basil. Puree for 1 minute until bright green then add sodium alginate. Strain this liquid and add to the caviar tray and dispense into calcium bath. Remove the caviar once they form and rinse in clean water.
Tip- Take your time when making- try not to rush! You will get good quality pearls.

Olive Paste-
100g olives
1 bunch basil
1/2 bunch of parsley
2stems of mint
1 garlic clove
60ml oil

Plate all ingredients into a robot coupe and blitz until smooth
Tip- Make sure you get a quality olives so it’s not too salty and overpowering for the dish.

Oil Powder-
80ml oil
25g maltodextrin

Whisk together the salt, olive oil, tapioca maltodrextrin until it becomes a powder, adding a bit more maltodextrin if necessary.
pass through a sieve to make it fluffier, if necessary.

Assemble all ingredients on plate- Balsamic glaze, Compressed Watermelon, Watermelon balls, Persian Fetta, olive paste, Basil pearls, Oil powder and Micro herbs.

Buy Our Teas Online

Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …