Portavogie Prawns, Linguine, Spring Onion, Sundried Tomato & Lemon Butter

Serves x2 Ingredients: 2 Portions Linguine Pasta 200g Portavogie Prawn Tails 3 Cloves Garlic, Finely Sliced 1 Bunch Spring Onions, Finely Sliced 6 Sundried Tomatoes, Chopped Roughly 2 Tb Sp Basil Leaves, Picked Juice & Zest Half Lemon 50mls Extra Virgin Olive Oil 75mls Vegetable Stock 2 Tb Sp Unsalted Butter Sea Salt & Freshly…

Monkfish & Parma Ham, Crab Sourdough Toast, Mussels & Cacciucco Ragu

Absolute luxury paired with the robust flavours of classic Italian cooking & the best of quality local seafood. This dish would sit happily on a menu year round, it eats lightly in the spring/summer months or delivers a rich & spicy dish in the winter months. The salty & slightly sweet Parma ham works so…

Grilled Swordfish, Warm Tomato & Balsamic Vinaigrette & Pickled Zucchini

All the flavours associated with Southern Italy make this dish vibrant, tart, slightly spicy & this perfectly balances the smokiness of the chargrilled meaty Swordfish. Fresh Tuna or even Mackerel will work well as a substitute with this dish. The tomato vinaigrette can also be made well in advance and stored to have either warm…

Portstewart Bay Crab Omelette, Asparagus, Spring Onion & Hollandaise Gratin

This luxurious flavour packed Omelette was quite the hit! Local Crab from  Peter Boston landed that morning, cooked & picked in the afternoon & finished flaked into a spring onion flavoured hollandaise. Just before serving we folded the Omelette, scattered over lightly pickled new season asparagus & spooned over the rich hollandaise glaze flavoured with spring…

Grilled Swordfish, Warm Tomato & Balsamic Vinaigrette & Pickled Zucchini

All the flavours associated with Southern Italy make this dish vibrant, tart, slightly spicy & this perfectly balances the smokiness of the chargrilled meaty Swordfish. Fresh Tuna or even Mackerel will work well as a substitute with this dish. The tomato vinaigrette can also be made well in advance and stored to have either warm…

Wild Hake, Shellfish, Samphire, Basil & Garlic Butter

An utterly luxurious dish which will impress for any dining experience. This dish was extremely popular on our Summer 2015 menu at Coppi. Fresh Seafood becomes the star of the show with sweet, indulgent butter to compliment the meaty Hake. Ingredients; (Serves 2) 2x 6oz fillets of Hake, de-scaled & pin boned 100g fresh prawn…

Lemon & Basil Risotto, Queen Scallops & Brown Chilli Butter

  Ingredients: (Serves 2) 200grams Arborio Rice 2 Shallots, Diced 2 Cloves Garlic, Crushed & Chopped Finely 1 Stick Celery, Diced Finely 1 Glass Dry White Wine 500mls Fish Stock 200grams Queen Scallops, Roe Removed 2 Tb Sp Freshly Squeezed Lemon Juice 2 Tb Sp Torn Basil 50grams Unsalted Butter 1 Tea Sp Diced Red…

Tuna Carpaccio, Red Onion, Capers & Green Peppercorn

There is no simpler way to enjoy fresh Tuna than simply searing over a fierce heat to just cook the exterior. This method allows you to coat the Fish with flavours of your choice. One of my favourite coatings is crushed green peppercorns, fresh mint & lemon zest. The flavours work very well together giving…

Baked Seabass Romagna Style

I love this dish, it represents what we do best in the restaurants, no nonsense flavoursome food served as it should be. The crunchy lemon & herb crumbs give the meaty Seabass a fantastic texture. We serve this dish with a warm potato, smoked pancetta & caesar dressing salad however it will work well with…