LEMON ZEST AND ROSEMARY TUNA GRAVLAX

Stewed baby carrot, pickled red radish, red cabbage pickled purée, pickled grain mustard and belimbing wuluh

Inspired by a Nordic dish with a twist of a popular fruit ingredient in Indonesian cuisine, belimbing wuluh (bilimbi), this fresh tuna is cured in lemon zest, extra virgin olive oil and red rosemary, and it is served with marinated baby carrot and beetroot juice.  To enhance the freshness, we put the sour taste from belimbing wuluh in the pickles.