Grandma’s Fijian mud crab curry by Louis Tikaram
The perfect marriage of sweet, fresh crab with curry flavours.
Grilled tuna salad with egg, asparagus and anchovy vinaigrette
Where classic flavours, top-shelf produce and minimal intervention combine.
Native ad body.
Sponsored by %%sponsor_name%%
Chilli-rosemary prawns with butter
Ready in just 15 minutes.
Bar Alto’s mussels with chilli, garlic and white wine
Mussels steamed in white wine and spiked with chilli – it's a combination that can't be beat.
Una Más’ grilled octopus with fermented chilli
Charred octopus, brought to life with a touch of red chilli sauce.
Native ad body.
Sponsored by %%sponsor_name%%
Red emperor crudo with stone fruit and orange-oregano dressing
For a sustainable option for your next crudo, choose this regal fish.
How to put together an impressive seafood platter
It’s big. It’s bold. It’s an occasion in itself – the classic plateau de fruits de mer is a thing of joy. Here's what's needed to do it justice.
Oysters with pomegranate dressing
An oyster combination that tastes as good as it looks.
Native ad body.
Sponsored by %%sponsor_name%%
.jpg?resize=380%2C304)
Jacqui Challinor’s kingfish ceviche with avocado and finger lime
One of the most popular dishes on the Nomad menu, for good reason.
Raes on Wategos’ oysters with lemon-aspen vinegar, anise-myrtle oil and finger lime
For oysters with personality.