YELLOWFIN TUNA LOIN INFUSED IN BALINESE SPICES

The Stones, Marriott and I are all strong advocates of sustainable seafood. As a chef, I know it is vital to use seafood from wellmanaged, sustainable stocks that are are not over-exploited. So for me, this tuna dish looks to our future. The tuna is sourced locally, the purple potatoes come from Tabanan and I use Balinese herbs based on collaboration with my colleague Chef Dewa Made Suardiyasa. This dish not only tastes great but also helps educate our team and customers whilst having a positive impact on the environment.