This is a small independent restaurant with a remarkable Head Chef, Todd Higgs. He has daily specials using ‘fresh off the boat’ seafood. See the review here. And here is their recipe for Salsa Verde!
Salsa Verde is a labour of love: all the herbs must be chopped by hand to achieve the best texture. Then simply add the mustard, olive oil and as many anchovies as suits your taste.
Finally, some finely chopped stale bread helps to give the salsa body by absorbing some of the oil and swelling to give an unctuous richness.
1 large bunch of parsley
1/2 the amount of mint as of parsley
2 tsp capers
10 anchovies, chopped fine
1 tbsp garlic
1 slice of bread, chopped
pinch of chilli flakes
1 tbsp Dijon mustard
extra virgin oil to bind
Serve over fresh fish or seafood.
29 Oxford Street
Open 7 days a week, lunch served from midday to 6pm and dinner from 6pm until late.
Phone: 02380 34 3333
Recipe by Chrissie Walker © 2018