Gummy Shark with Ponzu and Avocado - Chef Recipe by Tom Jack
A simple and stunning dish using gummy shark from your local fish market, to create Japanese art on ...
1 cube sugar
2-4 fresh mint leaves
In a medium sized, thin glass, half fill with shaved ice add one lump sugar and mint.
Pour champagne slowly until full and stir gently.
Decorate with fruit, add a dash of brandy and serve with a straw.