Of the 3 main course choices (seabass/pork/risotto), I would highly recommend the Seabass. Seabass gratin with aromatic bread, purple mashed potato and lemon sauce. Stunning usage of pistachio for the Seabass gratin which contributes both a fragrant nuttiness and a crispy topping to a thick slab of fresh Seabass. Drizzle some lemon sauce over for an additional dimension of flavour. Pair with the mushy purple mashed potato, surprisingly without much earthiness, which probably suggest how well it was handled.

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