Za’atar is the ultimate one-spice-fits-all – its nutty flavour beautifully elevates the gentle hues of the sustainably-caught rainbow trout fillet. Served with health-conscious quinoa grains, and roasted lentils. Ah yes, a drizzle of minty cottage cheese dressing – and there it is!
Don’t worry, the total cooking time includes 30 minutes when the pork is left to marinate! Nam jim is Thai for ‘dipping sauce’ and is made of sweet, sour, and salty ingredients. Our unique version is for trickling over your succulent, flavour-infused pork neck steak.
A queen amongst poke bowls! This one has all the nourishment of brown basmati rice and colourful slaw, plus the flavour of tamari, sesame oil, and pickled ginger. You’ve also got the option to enjoy your trout par-cooked, for a more authentic poke experience!
Dive into our zingy trout ceviche, pickled veg and creamy guac with crispy homemade nachos. Sprinkled with toasted sesame seeds, fresh coriander and chilli. Sided with a corn and spring onion salsa – you’re on your way to flavour town!
The crème de la crème of fish dinners. Roast sweet potato, dairy-free basil and lemon pesto, and cashew cream cheese are a divine accompaniment for line-caught hake in a crispy crust of sourdough breadcrumbs.
A crispy potato rosti is topped with fresh tomato and salad leaves, pickled onions, dill crème fraîche and toasted sunflower seeds. Fancy breakfast for dinner? Count me in!
Oriental spiced hake sits atop a Thai salad of papaya, mixed slaw, spring onion, vermicelli noodles, coriander and mint. All dressed in a marinade of fresh chilli, garlic, coconut sugar and lime juice. Finished off with some toasted peanuts for a bit of crunch.
Creamy risotto is tossed with smoked trout, baby marrows, spinach, and fresh chives! There is something so warm and comforting about risotto, and that’s why we think you should get your hands on this beautiful dish right now!
Ever eaten white gold? Delicious line-caught hake is coated in a golden Cape bay & turmeric marinade and roasted alongside bright pumpkin & green beans. Sided with golden flecks of charred corn, spicy pickled red onion & fresh coriander. Your guests will sail the seven seas for this dish, Chef!
Curry up your night with this delicious number, fluffy brown rice topped with balti-spiced fish curry and zingy spinach and grated carrots. Served on a bed of spinach. Due to seasonality, we’ve had to sub the limes for lemons but don’t fret; there’s no skimping on flavour!