With intense aromas and complex flavours, this dish is an ode to my mom’s cooking. My cheeky take on Bombay potato features sweet potato in a rich curry sauce – taste it as you go, and give it loads of love! A divine match for luscious hake and beans drizzled in lemon caper butter.
Rainbow trout studded with white and black sesame seeds, speckled with spring onion, and laid over edamame-packed rice. A spritz of soy sauce and a drizzle of wasabi yoghurt dressing, and you’ll think you’ve died and gone to food heaven!
A delicate hake fillet coated in a flavour packed crumb of flakey almonds, hard cheese, parsley and lemon zest. Sitting on a bed of piquanté pepper, pea, carrot and baby marrow filled savoury rice, doused in drizzles of lemon garlic butter and flecked with fresh parsley garnishes
A healthy alternative to regular potatoes, these roast sweet potato wedges make a divine accompaniment for tender hake in a crust of herbed panko breadcrumbs; with basil and lemon pesto and That Mayo bringing some extra pizzazz!
A restaurant classic to delight your dinner table! Smoked trout fishcakes rest on a bed of silky sweet potato mash, swirled with herbs and spices for flavour complexity. With crunchy, lemony green beans, flecks of fresh parsley, and dollops of sweet chilli sauce.
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.