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