Tasmania Ocean Trout with marinated cherry vinaigrette, Thai basil, crispy kale, hibiscus flowers, freshly cured smelt roe, and a wild mushroom citrus dashi.By: Chef Phillip Franklad Lee (@phillipfranklandlee)#perfectlyplated on Front of The House's Artefact Low Bowl (@fohinc): by Swells Creative (@swellscreative) at Brad Metzger Restaurant Solutions test kitchen (@bmrsfoodjobs) for Chef's Roll (@chefsroll)
