Zesty & Umami Avocado Toast with a Japanese Twist
When we set out to create our avocado toast, we knew it had to be different. In a world where every café offers some version of this classic, we aimed to push the boundaries and bring something unique to the table. Inspired by our desire to innovate and elevate, we looked to international flavours, especially the nuanced and balanced tastes of Japanese cuisine.
Black garlic and lemon ponzu became key to this dish, introducing layers of umami and bright citrus that transform the creamy avocado base into something unexpected. Black garlic adds a rich, sweet depth, while lemon ponzu infuses a refreshing tang, making the dish both comforting and bold. We paired these with cherry tomatoes and radishes for a crisp texture and a hint of acidity, lightly dressed in a red wine vinaigrette. A dollop of ricotta adds a final touch of luxury, rounding out the dish without overwhelming it.
This avocado toast is our statement. It’s more than a menu item; it's a reflection of our commitment to pushing café food beyond the ordinary, crafting an experience that surprises and delights. By blending international influences with our boundary-pushing ethos, we've reimagined what a simple dish can be.
Avocado Toast, Reinvented:
Ingredients
100g ricotta
Handful of fresh dill
Handful of fresh coriander
Handful of fresh mint
Handful of fresh parsley
2 medium avocados
1 medium lemon, juiced
50ml red wine vinegar
75ml olive oil
75ml canola oil
½ tablespoon caster sugar
130ml sugar syrup
75ml soy sauce
260ml lemon oil
130ml rice wine vinegar
1 whole black garlic (or regular garlic- See Black Garlic Recipe)
6 cherry tomatoes
2 radishes
1 thick slice of sourdough bread
20g walnuts
Directions
Lemon Ponzu:
1. Peel the black garlic and place all the segments onto a chopping board. Using the edge of a knife, press the garlic along the board to form a paste-like consistency. *(If using regular garlic, see the end of this recipe for instructions on how to make black garlic.)*
2. In a small saucepan, bring equal parts caster sugar and water to a boil to create a sugar syrup. Let it cool completely before using.
3. In a bowl, combine the black garlic paste, sugar syrup, soy sauce, lemon oil, and rice wine vinegar. Whisk together until smooth and well incorporated.
Red Wine Vinaigrette:
1. In a small bowl, combine the red wine vinegar and caster sugar, mixing until the sugar is fully dissolved.
2. Once dissolved, gradually add the canola oil and olive oil while whisking to emulsify.
*(You can substitute with 100% olive oil, but this blend offers a more cost-effective option.)*
Whipped Ricotta:
1. Place the ricotta into a stainless steel bowl.
2. Using a hand mixer, whip the ricotta on high speed for about 2-3 minutes, until it becomes light and airy.
3. Once whipped, set aside until ready to use.
Seasoned Avocado:
1. Peel and remove the stone from the avocados.
2. Press the avocado through the grids of a cooling rack to create even chunks. *(If you don’t have a cooling rack, use a fork to gently smash the avocado, maintaining some texture. The goal is to keep some bite—this isn't guacamole.)*
3. Season the avocado with freshly squeezed lemon juice and salt to taste. Set aside until ready to use.
Cherry Tomato and Radish Salad
1. Slice the cherry tomatoes in half and cut the radishes into small, bite-sized pieces.
2. In bowl, combine the cherry tomatoes, radishes, a tablespoon of finely diced parsley, a tablespoon of chopped walnuts, a generous splash of the red wine vinaigrette, and a pinch of salt.
3. Mix gently to coat the ingredients evenly. Set aside until ready to serve.
Final Dish Assembly
1. Cut a thick slice of sourdough bread and toast it well until golden and crispy.
2. Evenly dollop the prepared avocado around the toast, being careful not to further smash it, so the texture remains intact.
3. Spread the cherry tomato and radish salad across the top of the avocado toast, ensuring an even distribution of colour and texture so that each bite has a balanced combination.
4. On the plate next to the toast, place a quenelle of whipped ricotta for added richness and presentation.
5. Sprinkle some crushed walnuts along the side of the toast directly onto the plate for a bit of crunch.
6. Gently spoon one tablespoon of lemon ponzu over the walnuts, creating a small pool of dressing on the plate to enhance the flavours.
7. Garnish one side of the avocado toast with a mix of fresh dill, coriander, and mint, artfully running from the top of the toast down onto the plate for a beautiful finishing touch.
At Lion and Buffalo, we believe café food should be as creative and exciting as any fine dining experience. This avocado toast isn't just a dish—it's a reflection of our constant drive to push the boundaries of what café food can be. By blending bold flavours, unique ingredients, and international influences, we aim to surprise and delight with every bite. Our approach challenges the ordinary, elevating familiar dishes into something extraordinary. Whether you’re dining in or recreating this recipe at home, we invite you to experience café food that breaks the mould and sets a new standard for innovation.
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