Dorset Charcoal Tortilla. Tempura Battered Fish. Dorset Naga Chili Mayo. Pickled Carrots & Turnips. Coriander.

For this crowd pleaser, the Terroir chefs bake charcoal infused dough in our wood fired oven to form tortilla shells. A Naga chili mayonnaise is spread onto the taco, along with tempura battered fish. This tempura batter is so light and crispy, complimenting the flaky fish inside which we change often to ensure it’s the freshest stuff caught by our fisherman Bert! Topped with pickled shredded carrots, pickled turnips and Evogrow coriander. An amazing combination of textures and spice, bursting with fresh flavour - it's hard to have just the one!

[GLUTEN] [FISH] [SULPHITES]