Pan seared Jon Dory, English clams, herbed potatoes, baby leeks

Just launched this dish on the a la carte.

Marinated sardines, semolina cake, crunchy fennel salad, red pepper fool

A mordern twist on a mediteranean classic!

Happy Easter

And thank god its over. It must be nice if you are off like most of my neighbours. At the hotel, we are ram jammed for 3 days solid. Everybody hauling ass getting the food out on time. Went well though, all organisation really!
This is a pan roasted fillet of Gurnard, sitting atop squid ink tagliolini, confit tomatoes and a trio of mussels. The mussels are steamed, wrapped in potato and breaded.

Flower Marie cheese with grape and almond

Flower Marie cheese is a lovely, soft, creamy, slightly acidic cheese from Greenacres farm near Sussex. It is unpasteurised with a soft unobtrusive rind. The garnish here is in three textures.
Honey poached grapes rolled in almond, grape jelly, grape espuma, small pieces of cracker are present on the plate as i didn't want to serve crackers with the dish as sometimes cheese doesn't need biscuits when there is much more to explore on the plate.

Amuse bouche

This is an amuse bouche from this evening. Liquid salt cod bon bon, crushed and creamed peas, smoked milk

Raw is good!!

Here we have a sashimi of organic Scottish salmon and shetland Island scallops. It is finished with, fresh and fried scallions, black sesame, chilli, croutons, micro coriander, ginger, lime jelly.
The fish is brushed with a lime and lemongrass dressing before adding the garnish.

Red Mullet and Calamari

This dish is a gently cooked red mullet fillet topped with slowly olive oil poached calamari flavoured with guinea pepper. Jerusalem artichoke puree and blood orange syrup.