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Inspired by the mix of flavours from the South African and oriental influences on Cape Malay cuisine, this fusion fiesta will bring some Taco Tuesday to your Monday! Curried hake is adorned with cashews, zingy veg, coriander, and drips of creamy dressing.
Succulent hake morsels covered in a crunchy coating, accompanied by bright green pesto peas, buttery, fluffy baby potatoes, and a yoghurt and dill dipping sauce.
Flaky baked trout in a flavour-packed Asian marinade of soy sauce, rice wine vinegar, ginger, spring onion, lime and chilli. Served on a bed of plump quinoa with sauteed pak choi, and topped with fresh coriander and golden brown sesame seeds.
A scrumptious pile of freshly baked baby marrow fritters, piled high with smoked trout and whipped feta. Sided with a fresh salad and sprinkled with Italian-style cheese and fresh chives! Is it too good to be true? No, it’s true!
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.
Swordfish kebabs marinated in pesto, served with crispy peri peri potatoes and dipped in lemony mayonnaise! Served with a pickled tomato & red onion salad.
Pan-fried hake coated with smoked paprika, served with an ancient grain, crispy chickpea, caramelised onion wedge, and kale salad. Finished off with a zesty yoghurt dressing. It’s the simple things in life!
It’s back – our delish cheat’s Hollandaise sauce! This time, it’s poured over hot smoked trout fillets served alongside buttery baby potatoes and a crunchy apple & radish salad. Finished off with a fresh squeeze of lemon juice, a culinary masterpiece!
Trout marinated with miso, served with charred green beans, fluffy rice and fresh spring onion slices. Finished off with a garnish of toasted sesame seeds and nori strips. It’s a healthy, heavenly and hearty feast!
Beautiful pan-fried rainbow trout fillet is accompanied by zesty crumbed butternut half-moons, fresh dressed green leaves and toasty seeds for crunch. Lashings of delicious green anchovy summer sauce will make you want to go back for seconds, thirds and fourths!