mark eather barramundi char grilled over coa... (346/2147)

Mark Eather barramundi char-grilled over coal, wrapped in chard leaves with Funori seaweed, spring onion root slaw, jasmine flowers and jasmine broth.

[ description lifted off @theartofplating ]

This was amongst the top 2 courses for me that day at Vue De Monde. The smokey char-grilled flavor pairing excellently with the chard leaves and fragrant jasmine broth. Just amazing.
Mark Eather (www.mark-w-Eather.com) is a champion for responsible and sustainable fishing in Australia and supplies these catches to top restaurants in Australia including Quay, Tetsuya, Rockpool, Vue De Monde group.