Her starter was Dublin Bay prawns served with warm mayonnaise and buckwheat pancakes. Though they were called pancakes, they resembled delicate, crisp orange discs—thin, airy, and perfectly cooked to look like miniature clamshells dotted with tiny holes. These lay atop the plump, butterflied prawns, which had been sliced open to reveal their tender flesh.
A generous spoonful of mayonnaise, subtly infused with custard and other light ingredients, was placed over each prawn, adding richness without being overwhelming. Around the pristine white plate were tiny droplets of red and green flavored syrup, artfully arranged as garnish.
