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SEAFOOD FOR THE LONG TABLECOLD COASTAL WATERS
A coastal table, set to share
Seafood chosen for clean flavour, then served the coastal way — lemon, good olive oil, fresh herbs and bread to mop up the rest. Whole snapper for the centre of the table, scallops still in their shells, oysters kept cold until the moment they are opened.
HOW WE CHOOSE
Few things, chosen well.
We keep the selection short so that everything on it earns its place. Whole red snapper in good condition, scallops with their roe intact, oysters shucked close to the day they travel.
Nothing here needs a long ingredient list. Olive oil, sea salt, a lemon and a hot pan is the whole method.
SELECTED, NOT STOCKEDSTART HERE
Two ways into the table
ON THE TABLE TODAY
Ready to cook tonight
SERVE IT SIMPLY
Lemon, oil, heat, salt.
Seafood this good does not need a long method. Four ingredients and a hot pan will do.
Whole snapper on the bone
Score the thickest part, season inside and out, and roast it hot with lemon and olive oil. The frame keeps the flesh wet and gives you the best of the fish.
Oysters, nothing added
Serve them well chilled with lemon and very little else. If you dress them, keep it sharp and thin so the brine still reads.
Scallops in the shell
Sear them hard and fast in a dry pan, finish with butter and parsley, and send them out in the shell they arrived in.
≋SHOP THE COAST ↗
AT THE TABLE
Pour something cold and sit down
Good seafood does not need a performance. Choose it for the species and the region, keep it cold until the moment you cook, and let the table do the rest.