A classic dish featuring crispy battered fish served with fries.

Fish and Chips

A variety of pasta dishes made with fresh ingredients.

Pasta Dishes

A healthy salad topped with grilled salmon.

Salmon Salad

Burger

A refreshing salad with sweet strawberries, beets, and grilled salmon.

Beet Salad with Grilled Salmon

Tender beef roast, slow-cooked to perfection.

Beef Roast

Fresh and seasonal salads with a variety of toppings.

Salads

A savory dip made from fresh fish, perfect for sharing.

Fish Dip

A delicious dish that is a must-try when visiting.

F.G.T

Crispy and flavorful wings, tossed in your choice of sauce.

Wings

Peel the potatoes and cut them into thick fries. Soak them in water for at least 30 minutes to remove excess starch. Drain and pat dry.

Prepare the Potatoes

In a large bowl, mix together the flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until smooth.

Make the Batter

In a deep fryer or large pot, heat the oil to 350°F (175°C).

Heat the Oil

Fry the prepared potatoes in batches for about 5-7 minutes or until golden brown. Remove and drain on paper towels. Set aside.

Fry the Potatoes

Dip each fish fillet into the batter, allowing excess to drip off. Carefully place the battered fish in the hot oil. Fry for 4-5 minutes on each side or until golden and crispy. Remove and drain on paper towels.

Fry the Fish

Serve the crispy fish with the fries on a plate. Drizzle with malt vinegar and serve with tartar sauce on the side.

Serve

white fish fillets (cod or haddock)

all-purpose flour

cornstarch

baking powder

cold sparkling water

salt

black pepper

potatoes (for fries)

oil (for frying)

malt vinegar

tartar sauce

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add halved cherry tomatoes and cook for about 5 minutes until they start to soften.

Sauté the Garlic and Tomatoes

Add the cooked pasta to the skillet with the tomatoes. Toss to combine, adding reserved pasta water a little at a time to create a light sauce. Stir in chopped basil, grated Parmesan cheese, salt, and black pepper to taste.

Combine Ingredients

Serve the pasta hot, garnished with additional basil and Parmesan cheese if desired.

Pasta (spaghetti, penne, or your choice)

Olive oil

Garlic, minced

Cherry tomatoes, halved

Fresh basil, chopped

Parmesan cheese, grated

Salt

Black pepper

Preheat the grill to medium-high heat. Season the salmon fillets with salt and black pepper. Grill for about 5-6 minutes on each side or until the salmon is cooked through and flakes easily with a fork.

Grill the Salmon

In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, diced red onion, and diced avocado.

Prepare the Salad

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until well combined.

Make the Dressing

Once the salmon is grilled, let it rest for a few minutes before flaking it into large pieces. Add the flaked salmon on top of the salad and drizzle the dressing over it. Toss gently to combine.

Assemble the Salad

Serve the salad immediately while the salmon is still warm.

Fresh Salmon Fillet

Mixed Greens

Cherry Tomatoes

Cucumber

Red Onion

Avocado

Olive Oil

Lemon Juice

Black Pepper

In a mixing bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined. Form the mixture into two patties.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium doneness, or until they reach your desired level of doneness.

Cook the Patties

In the last minute of cooking, place a slice of cheese on each patty and cover to melt.

Add Cheese

Toast the burger buns on the grill or in a toaster until golden brown.

Prepare the Buns

On the bottom half of each bun, place a lettuce leaf, followed by the patty with melted cheese, tomato slices, pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burger

Serve the burgers immediately with your favorite side dishes.

Ground beef

Garlic powder

Onion powder

Burger buns

Lettuce leaves

Tomato, sliced

Cheese slices

Ketchup

Mustard

Pickles, sliced

Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45 minutes or until tender. Allow them to cool, then peel and slice.

Prepare the Beets

While the beets are roasting, heat a grill or grill pan over medium-high heat. Season the salmon fillets with olive oil, salt, and pepper. Grill the salmon for about 4-6 minutes on each side, or until cooked through.

In a large bowl, combine the mixed greens, sliced beets, and halved strawberries. Crumble the feta cheese on top.

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.

Dress the Salad

Place the dressed salad on plates and top with the grilled salmon fillets. Enjoy!

beets

strawberries

mixed greens

feta cheese

olive oil

balsamic vinegar

salmon fillets

Season the beef roast with salt, black pepper, garlic powder, and onion powder. Rub the spices evenly over the meat.

Prepare the Beef

In a large skillet, heat some oil over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side.

Sear the Beef

Place the seared beef roast in a slow cooker. Add beef broth, fresh rosemary, fresh thyme, carrots, potatoes, and onion around the roast.

Slow Cook

Cover the slow cooker and cook on low for 8-10 hours or until the beef is tender and easily shreds with a fork.

Cook Time

Remove the beef roast from the slow cooker and let it rest for a few minutes before slicing. Serve with the cooked vegetables and broth.

Beef roast (chuck or rump)

Beef broth

Fresh rosemary

Fresh thyme

Carrots, chopped

Potatoes, chopped

Onion, quartered

Wash and dry the mixed greens. Halve the cherry tomatoes, slice the cucumber, thinly slice the radishes, and cube the avocado.

Prepare the Vegetables

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, radishes, avocado, and feta cheese.

Combine the Ingredients

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.

Pour the dressing over the salad and toss gently to combine all ingredients.

Serve immediately and enjoy your fresh seasonal salad!

Mixed greens

Cherry tomatoes

Radishes

Feta cheese

Lemon juice

Poach the fresh fish in simmering water for about 10 minutes, or until cooked through. Allow to cool, then flake the fish into small pieces.

Prepare the Fish

In a mixing bowl, combine the cream cheese and sour cream until smooth.

Mix the Base

Add the flaked fish, chopped dill, lemon juice, garlic powder, salt, and black pepper to the cream cheese mixture. Stir until well combined.

Add Flavorings

Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve with crackers or fresh vegetables.

Chill and Serve

fresh fish (like trout or salmon)

cream cheese

sour cream

fresh dill, chopped

lemon juice

garlic powder

crackers or vegetables (for serving)

Finely chop the ginger, garlic, green bell pepper, and tomatoes.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the chopped ginger and garlic, and sauté for about 2 minutes until fragrant.

Sauté the Base

Stir in the chopped green bell pepper and tomatoes. Cook for 5-7 minutes until the vegetables soften.

Add Vegetables

Add the canned chickpeas (drained and rinsed), cumin powder, salt, and black pepper. Mix well and cook for another 5 minutes.

Incorporate Chickpeas

Remove from heat and stir in the fresh cilantro. Serve warm.

Finish and Garnish

Fresh Ginger

Garlic Cloves

Green Bell Pepper

Tomatoes

Chickpeas (canned)

Cumin Powder

Fresh Cilantro

Preheat the oven to 425°F (220°C). In a large bowl, toss the chicken wings with baking powder, salt, black pepper, garlic powder, and paprika until evenly coated.

Prepare the Chicken Wings

Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the coated wings in a single layer on the rack. Bake in the preheated oven for 40-45 minutes, or until the wings are crispy and golden brown, flipping halfway through.

Bake the Wings

Remove the wings from the oven and place them in a large bowl. Pour your choice of sauce over the wings and toss until they are evenly coated.

Toss in Sauce

Serve the wings hot with your choice of dipping sauce and celery sticks on the side.

Fish And Chips