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Fish & shellfish description

1.FISH

BUTTERFISH –

FINE-TEXTURED FISH THAT MELTS IN YOUR MOUTH, HENCE THE
NAME – TENDS TO BE QUITE RICH SO WE NORMALLY RECOMMEND ONLY SMALL PORTIONS (APPROX. 80 GR).

CALAMARI –

PATAGONIAN BABY-CALAMARI TUBES FROM THE FALKLAND ISLANDS. VERY SOFT AND SUCCULENT. WE TEND TO GIVE THE CALAMARI MORE SPICING ON THE GRILL – ALMOST A “CAJUN” STYLE.

CAPE SALMON –

A FIRM-TEXTURED, MEATY WITH A VERY WELL-ROUNDED, FULL,
GAME FLAVOUR

COB OR KABELJOU –

A SOFT-TEXTURED FISH WITH A MILD, SALTY FLAVOUR (A BIT MORE THAN KINGKLIP).

DORADO (ALSO KNOWN AS “MAHI-MAHI”) –

A WARM WATER GAME-FISH THAT HAS A DISTINCTIVE DARK BROWN STRIPE DOWN THE LENGTH OF EACH FILLETED SIDE. THE MEAT IS DARK AND QUITE FIRM AND JUICY AND IT HAS A FLAVOUR THAT IS BEST DESCRIBED AS “SMOKY”.

KINGKLIP –

ONE OF THE MOST POPULAR LOCAL LINEFISH – IT IS A VERY MOIST
FISH AND BREAKS INTO JUICY,BIG WHITE FLAKES WITH A VERY MILD FLAVOUR (may shrink a bit on the grill).

MONK FISH –

A BOTTOM-DWELLING PREDATOR FISH THAT HAS A VERY SIMILAR
TEXTURE AND FLAVOUR TO CRAYFISH AND HAS ALSO BEEN CALLED “MOCK CRAYFISH” OR “POOR MANS’ CRAYFISH”.

NORWEGIAN SALMON-

IMPORTED FROM NORWAY AND VERY POPULAR FOR SUSHI BUT ALSO
FOR GRILLING – SOFT TO MEDIUM TEXTURED (BEST DONE RARE OR MEDIUM RARE) WITH A FULL, RICH FLAVOUR. IT CONTAINS A LOT OF “OMEGA FATTY-ACIDS” WHICH MAKES IT VERY HEALTHY TO EAT, ESPECIALLY FOR THE HEART.

SARDINES –

SMALL , VERY SALTY AND FLAVOURFUL LITTLE FISH (also served on the bone (very fine, edible bone).

SOLE –

CLEANED AND TRIMMED AND SERVED “ON THE BONE” – THE FINE, SMALL FLAKES ARE MILD IN FLAVOUR AND COME OFF THE BONE QUITE EASILY WHEN ONCE GRILLED.

SWORDFISH-

A GAMEFISH THAT HAS A FIRM, GRAINY TEXTURE TO IT AND A SLIGHTLY SWEET, PEPPERY FLAVOUR.

TUNA-

YELLOWFIN TUNA – ALSO POPULAR FOR SUSHI, ESPECIALLY SASHIMI
OR “SEARED”SLIGHTLY ON THE GRILL . IT IS A FIRM TEXTURED LINEFISH THAT HAS A FULL FLAVOUR AND IS BEST DONE SEARED(OR RARE) TO MEDIUM RARE AND UP TO MEDIUM .

YELLOWTAIL –

THIS LINEFISH HAS A FIRM TEXTURE AND DARK MEAT AND A VERY FULL FISHY, GAMEY FLAVOUR. (PEOPLE WHO HAVE ALLERGIES SHOULD STAY AWAY FROM THIS FISH AS IT SOMETIMES CAUSES AN ALLERGIC REACTION TO THEM DUE TO THE LEVELS OF HISTAMINE IN THE FISH).

2.SHELLFISH

“ALL OUR SHELLFISH ARE IMPORTED FROM MOZAMBIQUE. THEY ARE THE MOST EXPENSIVE ITEMS
THAT WE STOCK BUT YOU’RE PAYING FOR A DELICACY OF VERY HIGH QUALITY……”

KING PRAWNS –

BUTTERFLIED AND COOKED ON THE GRILL & SERVED IN THE SHELL – THEY ARE JUICY AND SUCCULENT.

LANGOUSTINES –

BUTTERFLIED AND COOKED ON THE GRILL & SERVED IN THE SHELL –THEY ARE JUICY AND SUCCULENT AND ARE THE SWEETEST OF ALL THE PRAWNS.

TIGER GIANT PRAWNS –

BUTTERFLIED AND COOKED ON THE GRILL & SERVED IN THE SHELL– THEY ARE MORE MEATY AND FIRM THAN THE OTHER PRAWNS.

“ALL OUR SEAFOOD IS GRILLED BEAUTIFULLY ON OUR FLAT-TOP GRILL WITH A LITTLE BIT OF OIL AND A WONDERFUL BLEND OF FISH SPICES AND OTHER SECRET SPICES WHICH ONLY ENHANCE THE FLAVOUR……”