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Thin red snapper strips marinated in citrus, served with turmeric coconut rice salad and a fresh citrus coconut relish.
Seared salmon fillets simmered with mussels, cockles, lemon, and chilli, served alongside a dressed radicchio and spinach salad.
Sauté shallots and garlic, simmer grated beetroot with vinegar and beef stock, then garnish with creamy Greek yoghurt and chives.
Pan-fried veal escalope served with a rich brandy and mushroom cream sauce accompanied by tender sautéed cavolo nero.
A quick and creamy chowder featuring smoky bacon, sweetcorn, and steamed clams served with crusty bread.
Pan-fried panko-crusted halibut steaks served with a tangy cherry tomato, ginger, and shallot sauce over jasmine rice.