The last Plancha menu should be seafood. It's what we enjoy cooking the most on that
beastly piece of iron. The light flavors and textures of the seafood seem to compare and contrast
most effectively with the cooking technique, so we will return to what we know simply works.
This menu will be a sort of greatest hits of Plancha,
revisiting fishes we enjoyed with sauces that worked well in a supporting role.
Again, I hope to be able to acquire all the right catch for this menu,
and, barring that option, will find suitable alternative.
1 Amuse bouche
2 Aku, heirloom bean salad
3 Kahaluu prawns, kochu jang butter
4 Opelu, small tomatoes, cucumber
5 Lilikoi Pavlova