My choice of main course was what’s possibly the tastiest cooked salmon I‘ve eaten in recent memory.
It starred the sustainable, high-end farmed Ōra King Salmon from New Zealand, known as the “Wagyu of the Sea” because of its markings which resembles the fat-laced beef.
Head Chef Sam prepared it flawlessly, delivering an unbelievably moist flesh under perfectly crisped skin. And served the big slab of fish with a creamy morel mushroom and clams sauce that was downright magnificent.
Highly recommended!

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