Indulge in this totally unique burger, double-stacked with sweet-soy-glazed smoked trout fish cakes. It’s a food fiesta in your mouth! With flavour kicks from wasabi-infused mayo, tangy pickled radish and cabbage, and potatoes roasted in Chinese 5 spice.
Tropical and brimming with Durban flavours, these tacos are one of a kind! Sweet, fresh papaya is the perfect accompaniment to the intensely flavoured curried hake. Spring onion, fresh chilli, lime and beautifully charred corn radiate from all directions, it’s the perfect dish!
Make a tantalising salsa verde of fresh parsley, garlic, chilli, and lemon. Splash it over piping hot potatoes and tomatoes, blanched green beans, and swordfish steak. Enjoy clean, green eating at its freshest and finest.
A dairy-free, gluten-conscious indulgence! Pan-fried rainbow trout fillet lies on a bed of cosy roast veg, flavoured with NOMU rub. With a leafy pea and chive salad tossed with a tangy mustard dressing. Divine!
Packed with omegas, this trout dish will leave you totally ‘in the pink’ as it were. Here, your favourite rosy fish is enhanced by Cajun spice, on top of perfect potatoes, crispy chickpeas and served with crisp, fresh leaves, creamy dreamy hummus, flakey almonds, and a sweet-tangy honey and red wine vinegar dressing. Health never … Read more
A must for any curry enthusiast! Morsels of lime-marinated hake, bathed in a luxurious coconut cream and tomato curry with fresh chilli and garlic. It cascades over a bed of coriander-laced brown basmati rice and is artfully paired with a tangy carrot sambal.
A restaurant classic to delight your dinner table! Oak-smoked trout fish cakes are basted in low-carb sweet chilli sauce and laid over crunchy, lemony green beans and a mound of silky mash swirled with NOMU rub.
The freshness of fish, fragrance of Italian herbs, ping of basil pesto, rich flavour of Greek-style salsa, and nourishment of sweet potato wedges – enough to whisk you off on your dream Mediterranean holiday!
Puttanesca is a quintessential Italian sauce of capers, olives, and tomatoes. Its simple, full-bodied flavour is a sophisticated accompaniment for the mild taste and meaty texture of a pan-fried swordfish fillet.
Be instantly transported to the seaside with the first taste of this inviting fish dish. On a bed of loaded bulgur wheat lies a tender piece of seared hake, elevated with a buttery lemon-caper sauce. Finished with a sprinkling of oregano for freshness and almonds for crunch.