- Pan-seared sea bass finished with a crispy quinoa furikake crust, adding nutty crunch and subtle umami to its tender, flaky flesh. Served over a silky cauliflower–potato mash and complemented by a delicate white wine beurre blanc for refined richness.Accompanied by crispy straw potatoes, tender bok choy, and a light touch of microgreen salad for freshness and balance. Elegant, textural, and beautifully composed.
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