Albacore tuna with green onion and ponzu sauce, nori tempura; steelhead trout with lemon caper vinaigrette, tomato crostini

Albacore Tuna + Steelhead Trout Tartare

Watercress, green apple, pumpernickel, dill, horseradish whipped ricotta

Smoked Sockeye Salmon Terrine

Tamarind crumble, duck prosciutto, marcona almonds, citrus creme fraiche

Carrot Soup

Cauliflower 'couscous' with golden raisins and hazelnuts, lemon caper butter

Pork Cheek 'Milanese'

Tomato and caper relish, spinach, toasted bread crumbs, lemon butter with fresh thyme

Baked Bay Scallops + Parmesan Crust

Layered with kohlrabi, mango coulis, pumpkin seed and parsley pesto

Dungeness Crab + Shrimp Salad

Oceanwise selva prawns poached with bay leaves, with lemon and fennel seeds, bloody mary cocktail sauce

Jumbo Prawn Cocktail

Blueberries, shaved fennel, pistachio crumble, elderflower and pink peppercorn dressing

Seasonal Mixed Greens

In a bowl, combine the diced Albacore tuna, finely chopped green onion, and ponzu sauce. Mix gently to ensure the tuna is evenly coated.

Mix Tuna Ingredients

Heat oil in a deep pan to 180°C (350°F). Cut nori sheets into strips and fry until crispy. Drain on paper towels.

Fry Nori Sheets

In another bowl, combine the diced steelhead trout, lemon juice, chopped capers, and olive oil. Stir gently to combine.

Mix Trout Ingredients

Preheat the oven to 200°C (400°F). Arrange baguette slices on a baking sheet, drizzle with olive oil, and toast in the oven until golden brown. Top with diced tomato before serving.

Prepare Tomato Crostini

Spoon the tuna tartare and steelhead trout tartare onto individual plates. Serve with crispy nori strips and tomato crostini on the side.

Plate the Tartares

Albacore tuna, diced

Green onion, finely chopped

Ponzu sauce

Nori sheets

Oil for frying

Steelhead trout, diced

Lemon juice

Capers, rinsed and chopped

Olive oil

Tomato, diced

Baguette, sliced for crostini

Soak the gelatin sheets in cold water for about 5 minutes until softened. Then, gently melt them in a small saucepan over low heat. Remove from heat and let cool slightly.

Prepare Gelatin

In a food processor, combine the smoked sockeye salmon, cream cheese, horseradish, dill, salt, and black pepper. Blend until smooth.

Blend Ingredients

Slowly add the melted gelatin to the salmon mixture while blending until fully incorporated.

Incorporate Gelatin

Line a terrine mold or loaf pan with plastic wrap. Pour half of the salmon mixture into the mold, then layer in the watercress and thinly sliced green apple. Pour the remaining salmon mixture on top and smooth the surface.

Layering

Cover the terrine with plastic wrap and refrigerate for at least 4 hours or overnight until set.

Chill

Once the terrine is set, carefully remove it from the mold by lifting the plastic wrap. Slice into portions.

Prepare to Serve

Serve the smoked sockeye salmon terrine on a plate with slices of pumpernickel bread on the side. Garnish with additional dill and apple slices if desired.

Plate

smoked sockeye salmon

watercress

green apple

dill (fresh, chopped)

gelatin sheets

cream cheese

horseradish (prepared)

salt

black pepper (freshly ground)

pumpernickel bread

In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until softened.

Sauté Vegetables

Add chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until carrots are tender.

Cook Carrots

Using an immersion blender, blend the soup until smooth. Season with salt and black pepper to taste.

Blend Soup

In a pan, melt butter over medium heat. Add panko breadcrumbs, tamarind paste, and brown sugar. Stir until the mixture is golden and crispy. Set aside.

Make Crumble

Rub duck breast with salt and black pepper. Wrap in cheesecloth and refrigerate for 24 hours to cure. Thinly slice before serving.

Cure Duck

In a bowl, combine creme fraiche, lemon zest, orange zest, lemon juice, and salt. Mix well and refrigerate until ready to serve.

Mix Ingredients

Carrots

Onion

Garlic

Vegetable Broth

Olive Oil

Salt

Black Pepper

Tamarind Paste

Panko Breadcrumbs

Butter

Brown Sugar

Duck Breast

Creme Fraiche

Lemon Zest

Orange Zest

Lemon Juice

Marcona Almonds

Season the pork cheeks with salt and black pepper. Dredge each cheek in flour, dip in beaten eggs, and coat with breadcrumbs.

Prepare the Pork

Heat olive oil in a large skillet over medium heat. Add the pork cheeks and cook until golden brown and cooked through, about 4-5 minutes per side. Remove from heat and set aside.

Cook the Pork

Remove the leaves and stem from the cauliflower, then pulse in a food processor until it resembles couscous.

Prepare Cauliflower

In a large skillet, heat olive oil over medium heat. Add the cauliflower couscous, golden raisins, hazelnuts, salt, and pepper. Sauté for about 5-7 minutes until tender.

Cook Cauliflower

In a small saucepan, melt the unsalted butter over low heat. Stir in the capers, lemon juice, and lemon zest. Cook for an additional 2 minutes and remove from heat.

Prepare the Butter

On a plate, serve the cauliflower couscous topped with the crispy pork cheeks and drizzle with lemon caper butter.

Serve

Pork cheeks

All-purpose flour

Eggs

Breadcrumbs

Black pepper

Cauliflower

Golden raisins

Hazelnuts

Unsalted butter

Capers

Lemon zest

In a bowl, combine diced tomatoes, drained capers, finely chopped red onion, olive oil, lemon juice, salt, and pepper. Mix well and set aside.

Prepare the Relish

In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper. Remove from heat.

Sauté the Spinach

Preheat your oven to 400°F (200°C). Place bay scallops in a baking dish and season with salt and pepper. Spread the sautéed spinach evenly over the scallops.

Prepare the Scallops

In a bowl, combine toasted breadcrumbs, grated Parmesan cheese, chopped thyme, and olive oil. Mix until combined and sprinkle evenly over the scallops and spinach.

Make the Crust

Bake in the preheated oven for 12-15 minutes, or until the scallops are opaque and the crust is golden brown.

Bake

While the scallops are baking, melt butter in a small saucepan. Add lemon zest, salt, and pepper. Stir well and set aside.

Prepare Lemon Butter

Remove the scallops from the oven. Drizzle with lemon butter and top with the prepared tomato and caper relish before serving.

Bay scallops

Toasted bread crumbs

Parmesan cheese, grated

Fresh thyme, chopped

Tomatoes, diced

Capers, drained

Red onion, finely chopped

Fresh spinach, chopped

Garlic, minced

In a large bowl, combine the Dungeness crab meat, cooked shrimp, and julienned kohlrabi. Season with salt and black pepper, then drizzle with olive oil and lemon juice. Toss gently to combine.

Layer the crab and shrimp mixture on a plate or in a large serving bowl.

Using a spoon, carefully drizzle the mango puree over the salad layer.

In a food processor, combine pumpkin seeds, parsley, minced garlic, olive oil, lemon juice, and salt. Blend until smooth and adjust seasoning to taste.

Make the Pumpkin Seed and Parsley Pesto

Drizzle the pesto over the salad and garnish with extra pumpkin seeds.

Dungeness crab meat

Cooked shrimp, peeled and deveined

Kohlrabi, peeled and julienned

Mango, pureed

Pumpkin seeds, toasted

Fresh parsley, chopped

Pumpkin seeds

Fresh parsley

In a large pot, bring water to a boil and add bay leaves, lemon slices, fennel seeds, and salt. Reduce heat and let simmer for 5 minutes to infuse flavors. Add the prawns and cook until they turn pink and opaque, about 3-4 minutes. Remove from heat and drain. Transfer prawns to an ice bath to stop cooking. Once chilled, drain and set aside.

Poach the Prawns

In a medium bowl, combine ketchup, horseradish sauce, Worcestershire sauce, lemon juice, hot sauce, and celery salt. Mix well until all ingredients are thoroughly combined.

Mix the Cocktail Sauce

Arrange the poached prawns on a serving platter or individual cocktail glasses. Serve with the Bloody Mary cocktail sauce on the side for dipping. Garnish with lemon wedges and additional horseradish if desired.

Serve the Prawn Cocktail

Jumbo prawns, shelled and deveined

Bay leaves

Lemon, sliced

Fennel seeds

Ketchup

Horseradish sauce

Worcestershire sauce

Hot sauce (e.g., Tabasco)

Celery salt

In a small bowl, whisk together elderflower cordial, olive oil, crushed pink peppercorns, salt, and black pepper until well combined.

Make the Dressing

In a large mixing bowl, combine mixed greens, fresh blueberries, shaved fennel, and chopped pistachios.

Prepare the Salad

Drizzle the elderflower dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.

Dress the Salad

Serve immediately, garnished with extra crushed pistachios and pink peppercorns if desired.