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.