FISH & SHELLFISH
- (ALMEJAS GUISADAS) - STEAMED CLAMS
- (ANTXOAS REBOZADAS) - FRIED ANCHOVIES
- (BACALAO CON PIMIENTOS) - COD WITH GREEN PEPPERS
- (ITXASAPUA TXANGURRO SALTSAN) - MONKFISH IN A BRANDY AND CRAB SAUCE
- (TXIPIROIAK BERE TIN TAN) - SQUID IN BLACK INK SAUCE
- ACKEE AND SALTFISH
- ANGLESEY LOBSTER
- ANGLESEY OYSTERS WITH FENNI CHEESE
- ANGLESEY OYSTERS WITH RED ONIONS
- ANGLESEY OYSTERS WITH SALSA
- BAKED CRAB
- CHRISTMAS BREAKFAST
- COD CHEEKS
- COD IN BATTER
- CRAB WITH GINGER AND SPRING ONIONS
- ENLLI LOBSTER
- FILLET OF TURBOT WITH SCALLOPS
- FISHERMAN'S PIE
- FRESH TUNA STEAK
- GOWER COD
- HADDOCK IN A CHEESE AND CHIVE SAUCE
- HOT ROASTED SALMON ON A BED OF WARM SALAD
- KERALA PRAWN CURRY
- LEMON SOLE VERONIQUE
- LOBSTER WITH THAI SAUCE
- MACKEREL WITH LIME AND GINGER
- MACKRELL PATE
- MONKFISH AND HALLOUMI WITH CHILLI BUTTER AND BOK CHOI
- MONKFISH, STEAK AND VEGETABLES
- MUSSELS
- MUSSELS IN A THAI SAUCE
- MUSSELS WITH CIDER AND MUSHROOMS
- NAM PHRIK PLA TOO (SPICY DIP WITH MACKEREL)
- NEFYN HERRING WITH HOT AND SOUR SAUCES AND SALSA VERDE
- PIRI PIRI PRAWNS
- PLAA RAAD PHRIK (FRIED FISH TOPPED WITH CHILLI SAUCE)
- ROASTED MONK FISH WITH BACON
- ROASTED TURBOT
- SALAD NICOISE
- SALMON AND ORANGE FILLETS
- SALMON IN THAI SAUCE WITH STIR FRY VEGETABLES
- SALMON ROULADE
- SALMON WITH HERB CRUST
- SALMON WITH SWEET & HOT DRESSING
- SALMON WRAPPED IN BACON
- SCALLOPS IN MARTINI
- SEABASS IN A CRUST OF SALT
- SEAFOOD MEDLEY
- SEAFOOD PASTA
- SEWIN STUFFED WITH FRESH HERBS
- SKATE WITH CARAMELISED GARLIC & SHERRY VINEGAR
- SKEWERED SCALLOPS
- SMOKED SALMON AND COUSCOUS SUSHI
- STEAMED FISH
- TEIFI SALMON ‘CANNELLONI'
- TROUITE AU BLEU
- TROUT IN A WINE AND CAPER SAUCE
- TUNA AND PASTA BAKE
- TUNA PASTA NICOISE
- TUNA STARFISH
- WILD TROUT AND SALSA