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Grilled Sardines, Almonds & Banyuls

one of the bar snacks ($10).

Rich and slightly smokey from their time on the grill, the oily filets contrasted nicely with the thin sliced almonds, the thick crostini and tied together with the fine drizzles of herb infused oil and banyuls (a sweet wine vinegar). I liked how the crunchy texture and mild vinegar helped to cut through the denser flesh of the fish. Some at the table suspected that the fish was not fresh, but I thought they were just find as I don’t normally associate sardines with firm flesh (think of the tinned variety) – they weren’t mealy, but gently grilled, and the variety is normally on the fishier side of things anyway.

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