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“…because that’s what being a Safety Restaurant is all about. It’s about

Published 8:00 am Monday, November 26, 2012

Fried soft shell crab with sundried tomato pesto.
1/10
Fried soft shell crab with sundried tomato pesto.
Fried soft shell crab with sundried tomato pesto.
Striped Sea Bass with broccoli, fingerling potatoes, creamed sweet corn.
The evening rush - around 7pm.
Calamari with honey jalapeno mayonnaise.
Curried lamb ribs with pickled green papaya and currant chutney.
Grilled Maitake mushrooms, sugar snap peas, hearts of palm, teriyaki.
Oyster Caesar salad. The things in the middle are oysters, not croutons.
Ahi tuna poke, macadamia nuts and sweet potato strings (small plate menu).
Avocado, goat cheese and tomato sandwich (lunch menu).
Dessert: strawberry pavlova, saffron meringue, cardamom ice cream.

“…because that’s what being a Safety Restaurant is all about. It’s about being dependable. Consistent. Remarkable mostly in how completely unremarkable everything is…” Read more of Jason Sheehan’s review of Flying Fish and then get your drool on with this fresh new edition of Food Porn. Photos by Peter Mumford,Published on July 29, 2010

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