Tuesday, October 04, 2011 - The squid and mackerel 'burger', parsley, razor clams and sea purslane is the same dish that was on the menu in 2006 and it's still delicious. The mackerel is fresh and subtle, the squid al dente and the razor clam chopped to remove its scary tongue appearance is buttery and beautiful. My slow cooked crisp pig's head, mustard mayonnaise, with crisp salad has also been on the menu for years and why not? The head meat pressed into a mould and then decanted is slippery, fatty and packed with porcine flavor. The salad combines thinly sliced cornichons, apple and radish to perfectly counter the fat and the mustard mayonnaise has just enough heat. It's instinctively good cooking.