Head chef Harry Lewis’ pan-fried cod with samphire, green beans, sweet potato, nori seaweed, and Thai green sauce is a crowd favourite on the menu. It is popular as this dish has a delightful blend of ...
The salmon looked great from the outside, but ultimately, it was overdone. It wasn't to the point of being dry, but it was no longer moist. It was properly seasoned though while the sauce was creamy ...
Place blinis on a serving platter. Top each blini with a teaspoon of avocado creme fraiche, a slice of salmon, fresh dill, salmon caviar and capers. Serve with lemon wedges on the side.