Accentuated with roasted pork, sesame powder, and rice wine vinaigrette, Heidi's Tuna Tartare is served in a Japanese custard pot reflective of its inspiration and flavor profile. Originally a deconstructed arrangement of elements on a plate, Chef Woodman and his staff discovered that the user experience of assembling ingredients into bites wasn't successful. As a result of this observation, they experimented with reconstructing the dish into a single spherical vessel. Not only does this combine ingredients and flavors in a random pattern, but it requires the diner to "dig" into the mixture through a small opening, giving it the satisfying sensation of a treasure hunt.
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