Seafood asks for clarity. Whether it arrives as carpaccio, tartare, ceviche or a cooked main course, freshness and careful handling matter more than unnecessary complexity.
Raw preparations need precision
Carpaccio and tartare place the ingredient at the centre of the plate. Temperature, seasoning, acidity and texture need to be controlled because there is nowhere for the fish to hide.
Acidity and texture
Citrus, herbs, vegetables and carefully chosen fats can support fish without covering it. In a tropical climate these contrasts keep the plate lively.
Explore the seafood selection
Vertigo’s menu includes several seafood starters and main courses, using local seasonal fish where appropriate. Check the current dishes on our Menu page.
Editorial image: Louis Hansel / Unsplash