Crab & Garlic

TAOP Staff /

Spanner crab, saikyo miso mousse, fried garlic, rosemary, and garlic flowers by chef Martin Benn of Sepia Restaurant in Sydney, Australia.

 

Spanner crab, saikyo miso mousse, fried garlic, rosemary, and garlic flowers by @martinbennsepia #TheArtOfPlating

A photo posted by The Art of Plating (@theartofplating) on

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