A ‘Star Wars’-inspired menu at Helm by Josh Boutwood

We were then met with a course of juicy Hokkaido scallops that were pan-seared and paired with fondant daikon, chive emulsion, chicken consommé and potato, all covered in a veil of ginger and cuttlefish ink with roasted barley and kombu tea. This night-black dish, inspired by Attack of the Clones represents Anakin Skywalker’s momentous venture into the dark side. Up next was a plate titled Revenge of the Sith, designed to emulate the lava planet known as Mustafar. A perfectly steamed, moist, Atlantic halibut was paired with a bold in-house XO sauce, cream dashi with burnt hay and tomato oil. 

Another strong showing from Boutwood was the course for The Empire Strikes Back where he presented a refreshing, juicy dry-aged beef tartare with a light avocado purée, beef consommé jelly, garlic emulsion, and thin crisps of caramelised onion and spinach for a welcomed textural component. Dressed in predominant shades of green and brown, it recalls Daagobah—the swamp planet we first see in Episode V.

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A trend in the industry that we’ve noticed in quite a number of tasting menus has been the introduction of a bread course, inserted mid-way through a tasting menu. Boutwood, who has become known for his sourdough, proudly described his bread course (Return of the Jedi)–which did not disappoint. The chef familiarised diners with his sourdough starter (named Sebastian) which was presented along with a warm slice from one of his signature loaves, plus a brand new laminated brioche with onion and oregano. These delightful bites were paired with a range of luscious types of butter: truffle, olive, herb, and a duo of browned and whipped butter. “If I had known I was going to make a Star Wars-themed menu, I would’ve called Sebastian, Vader,” jokes the clever chef, explaining how the sourdough inherited “the force” from the starter, while the laminated brioche, swirled to represent Princess Leia’s iconic hairstyle, did not.

Before the two main courses debuted, we indulged in The Mandalorian, featuring a potent and comforting lamb curry. An extremely succulent lamb meatball coasted in an aromatic broth of herbs and spices was paired with a seasonal selection of root vegetables and a crispy sheet of rice paper for some added crunch. The meatballs and root vegetables all came in twos—a nod to the adorable pairing of Grogu and The Mandalorian himself.

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Finally, the two stars of the night made their grand entrances. The Last Jedi contained a perfectly cooked dry aged squab (representing the porg, a bird-like creature that Chewbacca eats in the film) that was carefully roasted and confit, served with Jerusalem artichoke purée, cranberry and beetroot gel, and a bone broth of squab and Bordeaux wine.

Lastly, a gorgeous Wagyu striploin made its way out of the kitchen for The Rise of Skywalker course—a fitting crescendo to the savoury courses, as the film leaves us at the edge of our seats, eagerly anticipating what’s to come. This hearty serving was plated with a trio of sauces: a decadent tablea mole, semi-sweet carrot purée, and earthy mustard leaf chimichurri.

Helm’s stellar 12-course experience concluded with a range of sweet treats, but what stood out was Boutwood’s episode 11: the caramel-filled æbleskiver on top of a date purée, with a white chocolate espuma and puffed rice, covered in a burnt white chocolate sauce. While homey and comforting, this dessert was filled with counter points, from taste to texture which elevated every bite.

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Helm’s chefs, each wide-eyed and confident as they excitedly told tales behind each plate and enumerated how every idea came to life in their kitchen, presented the special menu. This menu by the team at Helm was a well-rounded gastronomic journey through the stars where they truly allowed their creativity to run free. To Star Wars fans and novices, book a seat, and let us know how the degustation resonates with you. 

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