We aim to add extra fish options to our already varied menu, giving a choice of up to five fish dishes. Together with favourites such as sea bass and lemon sole, we have recently introduced hake fillets served with asparagus cream sauce or pollock with parmesan, spinach and tomatoes.
We also try to use fish that are not over-fished and are therefore more sustainable, such as Arctic char – a fish common to both seawater and fresh water and tasting a little like trout or salmon. Gurnard and dab, fish championed by Rick Stein and Hugh Fearnleigh-Whittinstall, are often on our menu.
Please don’t forget to check our notice board which is updated on Wednesday for information on which fish dishes are available each Thursday night – you never know, we may have Dover sole on the menu.