openblue cobia crudo, pineapple chili broth, crispy ginger, petrified garlic oil

Slice cobia into small bite-size pieces(sashimi style), season with maldon, lemon zest, olive oil

pineapple chili broth

1 cup diced pineapple

1/3 cup peeled cucumber (no seeds)

1/2 cup orange juice

1/4 cup lime juice

2 tbsp chopped lemongrass

1 knob peeled ginger

2 tbl elderflower 

4 tbl champagne vin.

½ ea shallot

1. Place all ingredients in a juicer, season with salt to taste.

petrified garlic Oil

1 cup peeled garlic

1 cup grapeseed Oil

¼ cup charcoal powder

1. Covered garlic with oil into a small sauce pot Bring out to a slow simmer and allow garlic to turn completely black, then add charcoal powder blend it till smooth and strain.

garnish:

crispy ginger

tapioca cracker

shaved radish

shiso

Disclaimer: Eating raw or undercooked fish can increase your risk of food poisoning. For your safety, we recommend consuming our products fully cooked at home.