Salmon with saffron-yuzu parsnip puree, confit cauliflower, roasted fennel and fluted tomatoes.

Salmon with saffron-yuzu parsnip puree, confit cauliflower, roasted fennel and fluted tomatoes.
David Anderson

David Anderson

Sous Chef 22nd February 2017
David Anderson

David Anderson

Sous Chef

Salmon with saffron-yuzu parsnip puree, confit cauliflower, roasted fennel and fluted tomatoes.

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