Find this aqua beauty on the ‘Imagine Tasting Menu’ at The Greenhouse.  The dish is made of thin slices of abalone, tuna and scallops with a wasabi panna cotta, soya caviar and crispy seaweed. Finished off with a powdered yuzu dressing, that turns to liquid upon contact with the fish.

“ I’ve kept  the lines neat and aesthetically pleasing. The fish is served on a glass slab which looks like a block of ice,” says chef, Peter Templehoff. “I’ve plated it the way it tastes; clean, fresh and harmonious.”

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