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| rich fish soup, scented with orange and coriander |
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| strips of home-cured salmon, served with focaccia, creme fraiche, hijiki seaweed, and capers |
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| cucumbers, tomatoes, onion, red peppers, parsley, chilli and tahini |
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| served on a bed of chopped salad with sheep’s milk yogurt |
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| with mozzarella, pumpkin seeds, sunflower sprouts, & olive oil |
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| with blue cheese and melon on spinach leaves, with eggplant confit |
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