Perfectly Plated Series: Phillip Frankland Lee
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)