Crowned with soft, sweet red bell peppers and fresh herbs, the thick slices of ice brined bonito fish arrived in a shallow pool of basil pesto oil. Then a brown, apothecary-type bottle appeared in the hands of @chefjpf and out poured a steady stream of fermented chicken stock. This, in the combined words of both him and @humblesommelier, "shocks the bonito into extra deliciousness".
I won't pretend to understand the science behind it but the bold flavours had me loving every bit of it.
Later the same evening, when we were reliving our meal at Bistro November, I learned that this dish was also ranked in the top 3 of my fellow diners.