Spiced duck breast, calamansi ginger purée, rainbow chard, local herbs and onion flowers, fermented Cambodian peppercorn sauce

Spiced duck breast, calamansi ginger purée, rainbow chard, local herbs and onion flowers,  fermented Cambodian peppercorn sauce
Darren Watson

Darren Watson

Executive Chef 16th October 2018

Spiced duck breast, calamansi ginger purée, rainbow chard, local herbs and onion flowers, fermented Cambodian peppercorn sauce