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Seared red mullet and compressed melon served with spicy ginger pickle, popped wild rice, and a citrus kaffir lime foam.
Pan-seared red mullet served with a sweet aubergine purée, spicy chorizo-pepper mix, and crispy deep-fried aubergine slices.
Hazelnut-crusted red mullet served atop a creamy leek and potato 'risotto' with a rich red wine and port reduction.
Fried red mullet served with a complex Thai-inspired vegetable purée, fresh fennel salad, and a rich browned butter ketchup sauce.
Delicate red mullet paired with a sharp tomato-anchovy dressing, topped with crispy shallots, garlic, and fresh tarragon.