RECIPE: Kingfish Carpaccio with shaved fennel, plum, pomegranate, and dill. This recipe serves 5 people.
The picturesque Botanic Gardens Restaurant is an enchanting venue snuggled within the luscious Royal Botanic Gardens in Sydney. The restaurant itself is charming and quaint, prized as one of Sydney’s best wedding and function locations with unforgettable, mesmerising and stunning views. Each month, the Botanic Gardens Restaurant is running a Produce to Plate experience crafted around a single, seasonal, local ingredient. Their first dinner, out of a series of 6 events is crafted around the exquisite crimson Pomegranate.
This recipe, from the Botanic Gardens Restaurant features their Kingfish Carpaccio with Pomegranate.
500grams of filleted Hiramasa Kingfish
Seeds of 2 pomegranates
Extra virgin olive oil
20grams of freeze dried plum – powdered
Thinly slice the kingfish onto your plate of choice. Shave the fennel into ice water, then dry and arrange on top. Scatter the pomegranate seeds onto the fennel, and then drizzle with olive oil and sprinkle with salt. To finish dust with plum powder and arrange dill tips as you desire. Enjoy your Kingfish Carpaccio with a white wine.