Blue fin tatare• Blue fin Tartar• 200 gr blue fin tuna• 20 gr spring onion• 4 gr Murray river salt• Sesame stylo foam• 175ml metil textura mix• 30 m l water• 4 gr salt• 15 gr sesame oil• 100 gr Paco sesame croquant• 15 gr pear puree• Whip the metil and all ingredients kitchen mixer for 15 mins• Set in mould and dehydrate• Sesame cracker• 30 gr sesame• 100 gr isomalt• Boil isomalt add sesame on silt mat. Roll to thin and cut 8cm ring cutter• garnish• 3 gr affila cress• Kimchi pearl• 45gr Dijon mustard• 45gr tom ketchup• 45 gr Plum sauce• 90 gr kimchi base• 20 drops green tbasco• 75 gr sesame oil• 75 gr yuzu juice• 3 drops violet food coloring• 1 in no egg yolk• 250 gr tom consommé• 7gr gluco textura• 2 gr xantana textura

• Remaining is sesame polystyrene• Mix all the ingredients vacuum, and drop on alginate water