CRISPY CALAMARI

Golden rings, hot mayo, a hit of lemon — the kind of plate that disappears before anyone thinks to share.

• Golden calamari rings, fried until crisp.
• Hot herb mayo for dipping, a little sharp.
• Fresh lemon zest over the top.
• Best eaten hot, straight from the kitchen.

A simple order done properly: rings fried to a deep gold, so they stay crisp on the outside and tender through the middle, with a hot herb mayo that brings the heat and a scatter of lemon zest to keep it bright. Made to sit alongside a cold drink on the terrace, or to start a longer stay — no pressure, no trying too hard. Contains (inferred): gluten, shellfish, fish.