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Griddled salmon fillets served over a creamy fennel and toasted pine nut salad with a zesty chilli mint dressing.
A light vegetarian salad of mixed wild mushrooms simmered in lemon water and marinated in a garlic olive oil dressing.
Crispy sourdough-breaded cod cheeks served alongside a zesty, spicy pea and crème fraîche salsa.
Deep-fried battered sea bass served over crushed new potatoes with garlic, lemon, and fresh parsley.
Elegant fried John Dory served with crispy langoustine beignets, tender black rice, sweetcorn, and a rich savory sauce.
Low-carb fish cakes made with salmon and broccoli, served alongside a minty pea purée.