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Sautéed king prawns in a rich fish soup reduction served with a fresh herb salad, homemade aioli, and sourdough.
Poach chicken legs with aromatics, then toss with artichokes, tomatoes, and toasted sourdough. Serve with a rich homemade garlic aioli.
Deep fried soft-shell crabs in a light beer batter served with homemade saffron aioli and a spicy watercress salad.