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Succulent duck legs glazed with honey and thyme, served with smooth mashed potatoes, crispy seaweed, and a red wine reduction.
Fresh scallops served with homemade kimchi-style pickled cabbage and a savory anchovy-infused mayonnaise. A sophisticated Korean-inspired seafood appetizer.
Succulent poached turbot fillets served with warmed oysters and a tangy dressed seaweed salad in a fragrant court bouillon.
A feast of mussels, cockles, clams, and prawns with haricot beans served in stylish scallop shells on seaweed.