SHARK

Imagine: croquettes with North Sea prawns as a starter, a bluefin tuna burger as a main course, and to finish, presto! a mango ceviche. This is Peru at Shark. At the end of the fork, a little iodized taste and a bite of minerals, vitamin D and omega 3. We let ourselves be taken in the fillets of the lobster roll, a lobster and spicy mayonnaise sandwich from New England, pimped with the sauce Shark, and served with Zineb's smile.

 

At Shark, it's homemade, from croquettes to fish & chips, with particular attention paid to the sauces that make the difference.