Amuse-Bouche:

Seaweed Cracker with Salmon Tartare, Cucumber Mint Pearls and Chive Mayo

Crispy Mussels with Chilli Vinegar Gel and Spicy Sauce

Beetroot Crisp with Goats Cheese, Beetroot Gel and a Nasturtium

Prawn Toast with Yuzu Mayonnaise and Bonito Flakes

by Living-Airline9487

2 Comments

  1. Upstairs-Dare-3185

    Lovin these, mind if I ask the technique for the seaweed cracker? That plate is gorgeous

  2. Philly_ExecChef

    Lovely work. If I were hunting for criticism, I’d say the texture of the garnish on the beet crisp isn’t benefiting from the piped zig zag, but I’d eat this all quietly.

Write A Comment