|Close-up of the crab|
We enjoy a great range of tasty little treats, like deep fried soft shell crab with a chilli mayo dip and a wedge of lime (interesting how everyone has a slightly different take on this poor moulted crustacean, but in this case the chilli dip was the star - spicy but not hot enough to burn the lining off your tongue), slow cooked octopus with aioli & dehydrated (what?! how?!) olive oil, and even a Jean Faup Vache et Chevre ( a semi-hard cheese made from a both cow & goat milk, from France - merde oui!). The cheese was a delightful discovery - piquant and subtly, but not nose-burningly pungent (not that there's anything wrong with that).