Our salmon is locally caught by ourselves.
Beetroot cured wild Pacific salmon combines the smoky richness of the salmon with the earthy sweetness of the beetroot. Handcrafted with precision, the curing process infuses the fish with a subtle tanginess.
Or choose the Candied Salmon, tender flakes glazed in a sticky-sweet maple and brown sugar hug, kissed with a hint of soy and a cheeky sprinkle of cracked black pepper. Each bite bounces between smoky-sweet and savory, the caramelized exterior giving way to buttery, flaky salmon inside.
Or choose the dill and tarragon gravlax where the combination of these aromatic herbs imparts a unique and flavourful profile. Sliced thinly and typically served with mustard sauce or a dill and tarragon-infused dressing, the gravlax offers a delightful blend of herbaceous freshness and savoury cured goodness.
$9/100g
Our salmon is locally caught by ourselves.
Beetroot cured wild Pacific salmon combines the smoky richness of the salmon with the earthy sweetness of the beetroot. Handcrafted with precision, the curing process infuses the fish with a subtle tanginess.
Or choose the Candied Salmon, tender flakes glazed in a sticky-sweet maple and brown sugar hug, kissed with a hint of soy and a cheeky sprinkle of cracked black pepper. Each bite bounces between smoky-sweet and savory, the caramelized exterior giving way to buttery, flaky salmon inside.
Or choose the dill and tarragon gravlax where the combination of these aromatic herbs imparts a unique and flavourful profile. Sliced thinly and typically served with mustard sauce or a dill and tarragon-infused dressing, the gravlax offers a delightful blend of herbaceous freshness and savoury cured goodness.
$9/100g
