Beautiful rock turbot grilled, charred and glazed with lemon chilli and saffron oil on squid ink risotto, wild garlic and almond pesto, balsamic pickled onions, wild garlic oil, pea shoots and nasturtiums.

Beautiful rock turbot grilled, charred and glazed with lemon chilli and saffron oil on squid ink risotto, wild garlic and almond pesto, balsamic pickled onions, wild garlic oil, pea shoots and nasturtiums.
Owen Morrice

Owen Morrice

Head Chef 25th April 2019

Beautiful rock turbot grilled, charred and glazed with lemon chilli and saffron oil on squid ink risotto, wild garlic and almond pesto, balsamic pickled onions, wild garlic oil, pea shoots and nasturtiums.