Finely chopped with some herbs, grain mustard, lemon juice and a little extra virgin olive oil.
Different colour radish’s with quickly char grilled mahi and red chard.
Sous-vide lobster tail. Cooked at 53 degrees celsius for 13 minutes. Then pan fried. Served with coriander and mango.
A three layer carrot cake. Italian meringue.
Avocado and radish.
With soy, mirin and edamame.
Tacos made with cauliflower. Crispy fish, saffron mayo, radish and herbs.
Black rice with lobster
Made using a lobster stock.