Chef Ben Devlin serving up squid cooked in brown rice sake and squid garum 🦑
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Served cool dressed with smoked squid wing oil. Accompanied by ronde de nice squash tartare seasoned with preserved yuzu, sea lettuce, horseradish, macadamia miso, grilled white cucumber split with smoke koji oil, chrysanthemum and dried squid dashi jelly and squid garum caviar.
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👨‍🍳&📷: @benydev
🍽️: @pipitrestaurant
📍: Pottsville, NSW
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