Chef Sonia Patil with Mesquite smoked fresh Spring Bay mussels, pink peppercorn and mussel emulsion (tomatoes, jalapenos and confit garlic slowly caramelised down with mussel broth and hard herbs; emulsified with mussel meat and heaps of butter until silken), grilled leeks, basil oil.
👨🍳: @feed_the_hunger
🏚️: @copycatelsternwick
📍: Mwlbourne
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