Seabass Glazed with Miso, Oven Cured Heirloom Tomatoes, Asparagus, Warm Dressing of Dashi with Ginger and Chili.

Seabass Glazed with Miso, Oven Cured Heirloom Tomatoes, Asparagus, Warm Dressing of Dashi with Ginger and Chili.
Restaurant Karpendonkse Hoeve

Restaurant Karpendonkse Hoeve

Head Chef 8th April 2019

Seabass Glazed with Miso, Oven Cured Heirloom Tomatoes, Asparagus, Warm Dressing of Dashi with Ginger and Chili.