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Seared scallops served with a colorful vegetable salad, quail eggs, and a chive yoghurt dressing, finished with optional smoke.
Slow-cooked ham hock and trotters formed into a rich terrine, served alongside crispy deep-fried pig's ears and creamy egg mayonnaise.
Pan-fried John Dory fillets served with griddled parboiled potatoes and a zesty orange, fennel, and caper salad.
Pulse smoked salmon, cream cheese, crème fraîche, and seasonings until textured. Season with lemon and serve with capers and bread.
Pan-fried and roasted pollock fillets served with smooth creamy mashed potatoes and a vibrant lemon, caper, and herb sauce.
Tender veal poached in wine and stock, chilled overnight, and served with a tangy, home-made tuna and caper mayonnaise.