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Lightly fried razor clams served in shells with herb-infused borage butter, tangy pickled shallots, and toasted pine nuts.
Marinated salmon served with a zesty citrus dressing, creamy celeriac remoulade, vibrant mixed salad, and crunchy buttered bread crisps.
Pollock fillets cured in salt, oven-baked with butter, and served with a creamy white wine reduction and sautéed radishes.
A light salad featuring barbecued mackerel fillets served with sliced radishes, cucumber, and cucumber-flavored borage flower garnish.