Speciality: Mixed seafood grill
Flambéed razor clams, mussels, clams, prawns, Queen scallops, velvet crabs and langoustines are used for this dish, prepared on the griddle and accompanied by a mild dressing. It can be complemented with other seafood from the estuary, such as crab, spider crab, lobster, shrimp, goose barnacles or cockles, always to the customer’s taste.
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