Dry aged mackerel as a tartare with melon and slightly smoked with its shaved katsuoboshi and tomato-ponzu-vinaigrette. the little gel dots are made from the fruit of ceylon oak. First of many great and inventive courses by chef @jim_ophorst at @prurestaurant @trisararesort #foodtraveller #foodie #foodgasm #fantasticdinner #phuket#trisara #trisaraphuket