Here is a dish i have been working on for the new Spring a la carte menu. The flavours work here very easily. I will be doing the dish with fantastic line caught wild seabass caught off the Lymington shoreline. Seabass is such a popular choice on our menu that you have to do it justice by not going to crazy on flavour pairings, as the guests in our restaurant are not always that adventurous. But at the end of the day it just has to taste and look good and have the best possible ingredients. I like the colours, taste and freshness of this dish and cant wait to launch it.
I will look at the presentation again.
I will look at the presentation again.
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