Mmmm… Megrim is on the menu at Helgi’s tonight:

Megrim Vierge – steamed Megrim fillets on crushed new tatties with herby citrus sauce vierge.
Not bad for a left-eyed flatfish.

As their web site says:

Helgi’s design takes inspiration from Orkney’s Viking past, a traditional pub with a slate floor and wooden panelled walls, it’s small but perfectly formed. The ground floor bar is well stocked with draft and bottled beers, wines and spirits plus a good selection of malts.
Helgi’s Head Cook Neil Gibson and his team serve quality comfort food of the home cooking variety, using as much local produce as possible.

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