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A unique dish featuring asparagus tartare, pan-fried green asparagus, and a frozen fennel-infused cloud garnish.
Pan-fried white fish and crayfish tails served with a smooth fennel purée and a rich, blended crayfish shell bisque.
An impressive seafood dish featuring pan-seared wreck fish, savory buckwheat, grilled fennel, and a rich homemade crayfish bisque sauce.
Brill fillets seasoned with intense fennel pollen, wrapped in spiralised potato strands, pan-fried, baked, and served with a parsley sauce.
Pan-seared halibut served with smooth parsnip purée and a rich verjus butter sauce, topped with lardo and fennel pollen.
Poach megrim sole in dashi stock, prepare a creamy seaweed butter sauce, and serve with a warm herb-infused quinoa salad.