The freshness of this Black Grouper was apparent to us even after it had been roasted, served in a mussel vichyssoise flavoured with aromatic garam masala spices, and topped with roasted oyster mushrooms as well as pickled shimeji mushrooms.
Even though this wasn’t the last dish of the night, the hearty portion ensured both my friend Andrea and I were pretty stuffed to the gills by the time we were done here.