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Valentine's Day 

Cook a delicious feast together with your Valentine, we supply the seafood,

cooked canapes and recipes, you supply the rest (rice etc, check recipes below)  and you make your own quick prep dinner at home.

Just $20 per person.

1/2 lb Shrimp Cocktail OR Albacore tuna nachos (ready to eat)

Hawaiian Kanpachi Crudo with Citrus Coconut dressing OR

MD Lump Blue Crab Salad with spicy  Vietnamese Nuoc Cham dressing (see below for recipes)

Sea Scallops OR Glory Bay Gold NZ King Salmon with leek and lemon risotto. (see below for recipes)

Available for pick up Friday the 12th, Saturday the 13th and Sunday the 14th of February.

Order now through 2/11, or until sold out


Add ons

1 oz Paddlefish Roe $35

2 oz Trout Roe $20

 12 unopened VA oysters and shucking knife $18                            12 unopened MA oysters and shucking knife $26

Tiramisu and mini Passionfruit Bombilini $10

By Chef Daniele Catalani of Toscana Market

Wine $18 a bottle

Wither Hills Rose NZ

Ponga Sauvignon Blanc NZ

Castle Rock Pinot Noir CA

Sparkling Wine $25

Jansz Premium Brut Rose NV Tasmania



Assemble the Tuna Nachos

Place tortilla chips on a plate, layer some seaweed salad. Toss tuna in dressing, drizzle over lime crema.


Hawaiian Kanpachi Crudo with Citrus Coconut dressing


5 oz Hawaiian  Kanpachi (provided)

Fishwife crudo salt / spice (provided)

Citrus coconut dressing (provided)

Microgreens (provided)

1 grapefruit, supreme cut, (only the flesh, google for directions)


Make sure your knife is sharp to prevent tearing the flesh. Holding your knife at a 45-degree angle to the fish, slice into ¼" thick bite size pieces. Draw your knife back towards you to cut, so you only slice in one direction, do not saw through fish.


Arrange fish on 2 plates, cut each grapefruit slice into 3 place some circling the fish on the plate, sprinkle fish lightly with Fishwife crudo salt / spice and drizzle over with citrus coconut dressing. Toss microgreens with olive oil and a little more grapefruit, place a small amount on fish. Enjoy.


MD Lump Blue Crab Salad with spicy Vietnamese Nouc Cham dressing


5 oz MD Lump Blue Crab (provided)

Nuoc Cham dressing (provided)

1/3 of a Romaine lettuce, chopped.

1 oz shallot sliced thin.

½ small Lebanese cucumber, chopped into ½ inch cubes.

¼ cup cilantro leaves.

10 cherry tomatoes, halved.


Toss all ingredients except dressing in a bowl, add dressing to taste, plate. Enjoy


Sea Scallops OR Glory Bay Gold NZ king salmon with leek and lemon risotto.


¾ lb of either Sea Scallops OR NZ King Salmon (provided)

1 quart fish stock (provided)

8 oz arborio rice.

1 med leek, thinly sliced in rounds washed (white and light green only, approx. yield of 4 oz)

2 small garlic cloves, minced.

1/3 stick butter

½ cup dry white wine (optional)

3 oz grated parmesan.

1 small lemon, zest and juice

Salt/pepper/olive oil

Clarified butter (provided)


Remove seafood from fridge, season well on both sides with salt and pepper, remove the small muscle on the side of the scallops and discard. Heat the stock, keep on low. In a pan, add 1 tablespoon butter and 1 tablespoon olive oil, add leeks and garlic and cook very slowly, 10-15 mins so it retains its colour and texture. Set aside when finished.


In another pot while garlic and leeks cook, add 1 tablespoon olive oil, on medium heat. Add the rice stirring and let sauté for 1-2 mins. Add wine (or stock) and a pinch of salt and pepper and stir in, allowing the wine to be absorbed into the rice. Once that has been absorbed add around ½ cup of hot stock to the rice, stir in while keeping an eye on garlic and leeks and stir as necessary. (if you’d prefer to not do 2 things at once, cook garlic and leeks before starting on the rice) keep adding stock slowly until it is absorbed before adding more stock. The grains of rice will more than double in size over a 10-12 min period. Taste the rice, it should be cooked soft, but with a slight chew, not mushy. Check early, rice can keep cooking, but cannot be uncooked. If you run out of stock before rice done (unlikely) add some boiling water.


Remove from the heat and add in parmesan, butter, lemon zest and garlic and leeks. Taste seasoning and adjust salt and pepper as needed. The rice should be creamy and a little ‘wet’. Place lid on and let the rice rest while you cook scallops or salmon.


In a cast iron pan (or something that can get hot) heat clarified butter to medium high. Once butter begins to smoke add seafood to pan. Salmon should be skin side down. Check the sear at 90 seconds, may need an additional 30 seconds depending on heat. Turn seafood over once sear achieved. Continue to cook a further 90 seconds, butter basting the seafood by slightly tipping the pan and using a spoon scoop up some butter and drizzle over the seafood, keeping the pan low enough to maintain heat. Repeat basting for the 90 second cook time.


Remove from heat (salmon with be medium rare, to cook more flip back to skin side and cook a further 30-60 seconds) and plate risotto, add seafood (salmon skin side up so it stays nice and crispy) Serve with a drizzle of olive oil over the top and an optional extra wedge of lemon. Enjoy.

All recipes by Fiona Lewis 

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