With summer in full swing, what better way to enjoy the sunshine or balmy evenings than by entertaining alfresco. Hosting a meal outdoors allows you to create a more casual and relaxed affair with a big group of friends or a romantic tête-à-tête with someone special. Plus, it offers some fun decorative options.

Of course, if you don’t have the luxury of a garden, terrace or balcony big enough for entertaining, never fear – there are plenty of ways to create that same sense of summer magic inside your home.

Hang paper lanterns from your ceiling or from branches. They don’t need to be lit – on their own, they will add a summer party feel. Pick lanterns in varying hues for a distinct statement, making sure to match your colour scheme as you go along. Neutrals, cocoa browns and plenty of white will add a fresh, beach house ambience to your setting. Straw or woven tablemats, bamboo bowls and all things wood, laid on sheer, white tablecloth and white linen napkins, should do the trick.

Place hurricane lanterns on your table or dot them around your dining space, filling them with pretty candles for a romantic touch. Spread shells on the table for an extra seaside feel and place wildflowers in glass jars on the tabletop. Pick your own mix of honeysuckle, hibiscus and daisies, or buy some lavender, alium or dahlias to fake that soft, just-picked look. For a sophisticated touch that’s less boho chic, opt for pretty, blousy flowers all in white. These looks convey a purity whilst adding an airiness to your setting next to the brown shades that adorn your table.

Serve your guests a mix of fresh, light seafood in keeping with the season and the beach feeling. Rocksalt’s salmon and kingfish tian tastes delicious, thanks to delicate Japanese flavours and equally impressive presentation. Rocksalt is a peaceful, bayside escape in Stanley that channels modern seafood dishes. On Sundays, visitors to Rocksalt can dine outside between 11am and 6pm.

When making Rocksalt’s tian, the restaurant’s chefs say, “It’s very important to use sashimi-grade fish. And add the mayonnaise a little bit at a time, as too much mayonnaise overwhelms the fresh flavours of the dish.”

The tian can be served as a delicious starter or as a main course. If you choose to start with tian, follow on with a simple dish full of flavours as the main course – try barbecuing swordfish steaks marinated in lime and ginger.

Wrap up your marine feast with some homemade ice cream. Make your own version of Rocksalt’s salty-sweet signature ice cream for a unique end to the meal. Rocksalt’s pastry chef uses “a special black lava salt from Cyprus to make the Rocksalt ice cream … it’s a beautiful finishing salt with unique pyramid shaped crystals. The black colour comes from charcoal.” When blending the grains with your ice cream, “It’s very important to taste the mixture before putting it in your ice cream maker,” say the chefs. Your guests are sure to remember for a long time to come this sweet finish to a beautiful evening.

Rocksalt’s Salmon and Kingfish Tian
SERVES 1-2

100g fresh salmon (sashimi grade, no bones or skin)
100g fresh kingfish (sashimi grade, no bones or skin)
2tbsp Japanese mayonnaise
1tbsp wasabi
3 lemons, juiced and zest grated
2 oranges, juiced and zest grated
2 limes, juiced and zest grated
2cm ginger, grated
1tbsp chives, chopped
1tbsp Italian parsley, chopped
1 small shallot, finely chopped
2 Japanese oba leaves, finely chopped
1 pkt soba noodles
3 tbsp soya sauce
2 drops sesame oil
250ml Mirin
Salt and white pepper
Frissé, daikon cress, shiso cress, flying fish roe to garnish

To make the ponzu sauce, put in a saucepan the Mirin, two tablespoons of soya sauce, the juice and zest of one lemon, orange and lime. Slowly reduce to a thick sauce with a honey-like texture. Let it cool.

To make the noodles, measure out the desired amount. Cook them as you would cook pasta, in boiling water. While cooking them, fill a bowl with sesame oil, the juice and zest of one lemon, the remaining orange and lime juice and zest, and one tablespoon of soya sauce. When the noodles are ready, add to the bowl and toss gently. If sticky, add olive oil. Let them cool.

For the tian, dice salmon and kingfish into ½-cm cubes, mix with juice and zest of one lemon, ginger, chives, parsley, shallot, oba leaves, wasabi, mayonnaise and sesame oil. Season with salt and white pepper to taste. Place fish on a plate, moulding with two spoons. Arrange soba noodles around fish. Drizzle plate with ponzu sauce and add garnish.