Chef Joshua Retzer continues his “hands only” affair with this Wagyu x tartare, burnt onion sambal and kombu cracker dish.
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Retzer likes to refine his dishes and keep things simple. He has tried out flowers, leaves, crispy potato as a garnish but none doing the dish justice as much as the simplicity in presentation does for this.
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To keep things spicy, a tweaked burnt onion sambal is folded through (you’ll see this in bottles soon) served in the cracker.
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👨‍🍳&📷: @retziegram
🍽: @stockmarketrestaurant
📍: Hobart, TAS
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