the part you can taste
It starts with the oil.
Every batch starts the night before. We peel and slice the shallots by hand, then fry them low and slow until the oil turns deep amber and the whole kitchen smells of it. Most places buy this part in a bottle. We don't — and that's the bit you can taste.
- Not too sweet — we go easy on the plum sauce, so you taste the fish and the crunch before the sugar.
- Cut the morning it leaves — salmon and vegetables are sliced the same day, never left sitting overnight.
- Boxed to travel — everything is bagged, chilled and packed so it reaches your table cold and in one piece.
