I would like to bestow both Chefs Adam Dahlberg and Albin Wessman of Adam/Albin with the title of “Sauce-ceror”.
Nearly every dish by them at last night’s 6-hands pop-up boasted a different delicious liquid. This here was a great example.
The aesthetic may have come across as restrained and pristine, but in truth, it’s a sneakily “dirty” thing raging with the unbridled flavour of Scottish cod and Tasmanian ocean trout, only to be held in check perfectly by a swoon-worthy charcoal cream sauce. I have no idea what magic the chefs employed to create it but impressed we certainly were.
I cannot discount the impact the thickly-sliced avocado and toasted sesame seeds had on the dish either. They brought on more interesting texture and taste in just the right amounts.