Pan fried seabass, tapenade crushed potatoes, aubergine caviar, basil and courgette puree, sauce bouillabaisse

Pan fried seabass, tapenade crushed potatoes, aubergine caviar, basil and courgette puree, sauce bouillabaisse
Alan Higgins

Alan Higgins

Executive Chef 26th March 2020

Pan fried seabass, tapenade crushed potatoes, aubergine caviar, basil and courgette puree, sauce bouillabaisse