We are open for lunch and dinner every day over the Easter break with no surcharges on the public holidays.  The best place to dine on fish on Good Friday is right here!

Here’s a great Easter recipe for roasted king snapper, orange and fennel salad with star anise dressing….

Alastair McLeod’s roasted king snapper, fennel and orange salad, anise dressing

4×170g fillets king snapper, skin on and scaled

2 tbs olive oil

2 tbs butter

4 sprigs thyme, leaves stripped

½ lemon, juiced

1 recipe fennel and orange salad

1 recipe star anise dressing

Method

To cook snapper, place skin side down into a preheated fry pan with a little olive oil. Cook for up to 70% of the time on the skin side. By such time – say 4 minutes – the skin will be golden and formed a crispy crust, turn over and allow to “kiss” the heat on the other side. Immediately remove from the heat, add the butter and thyme leaves. Spoon the juices over the fish. The butter will foam and start to smell nice and nutty, add lemon juice, which serves to arrest the cooking process and provide a citrus note.

Serve immediately with the fennel and orange salad.

Fennel and orange salad

1 bulb fennel, finely sliced on mandolin

1 orange, segmented

2 green shallots, finely sliced

½ cucumber, peeled and peeled

1 tbs each finely sliced dill, mint and parsley

Method

Place fennel in cold water for 20 minutes to crisp it up. Drain well and combine with orange shallots and herbs. Season lightly and dress with sufficient star anise dressing to lightly coat the elements

Anise dressing

30ml lemon juice

30ml rice wine vinegar

10ml pernod

½ tbs ground star anise

½ tsp sea salt

½ tsp ground black pepper

50ml vegetable oil

50ml extra virgin olive oil

Method

Mix all ingredients together, shake before use

Or come to restaurant and I’ll cook it for you – we’re open every day for lunch and dinner.