Grilled and torched coley with a sweet smoked paprika and shellfish glaze, cockles, squid ink beer battered oyster, roast garlic aiolli, black olive and chilli crumb, crispy noodle and squid ink, thyme and olive dressing.

Grilled and torched coley with a sweet smoked paprika and shellfish glaze, cockles, squid ink beer battered oyster, roast garlic aiolli, black olive and chilli crumb, crispy noodle and squid ink, thyme and olive dressing.
Owen Morrice

Owen Morrice

Head Chef 2nd March 2019

Grilled and torched coley with a sweet smoked paprika and shellfish glaze, cockles, squid ink beer battered oyster, roast garlic aiolli, black olive and chilli crumb, crispy noodle and squid ink, thyme and olive dressing.