Chef Ben Devlin with line caught Mahi Mahi, salt brined and served with shiso vinegar, smoked bonito frame jelly, fresh bamboo, macadamia miso, green yuzu, bonito garum and smoke bonito bone oil 🎣
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👨‍🍳&📷: @benydev
🍽: @pipitrestaurant
📍: Pottsville, NSW
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