If only I could have this sandwich for lunch everyday. This is one of the two seafood appetizers in the 7 course menu, and that's lots of sweet and clean tasting seafood in a beautifully crafted appetizer.
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The crab is prepared in two different styles, and separated by a thin sheet of pâte brik (a Tunisian pastry that is similar to Filo pastry but less flaky and more robust). What's below is crab that's pulled into lots of tiny strands, and above is a whole chunk of meaty crab, and topped with uni, caviar, and a sprinkle of dried crab roe. This added richness is balanced by the bursts of pomegranate seeds which decorate the dish.
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