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Something of a Cinderella story, sea bass has grown significantly in popularity over recent years with chefs and home cooks alike coming round to the versatility of the firm white fish. In addition to the juicy texture of the flesh, part of the appeal of sea bass is its attractive silver skin which cooks beautifully and looks striking on the plate

Head Chef John takes time and care in choosing the best, most seasonal ingredients for our menus.

He celebrates SEA BASS FILLETS with this dish on our A la Carte Menu.
Pan-fried with crispy bacon, roasted red pepper, tomato & basil concassee with chargrilled tiger prawns and asparagus

We’re proud to be working with brilliant British suppliers who deliver amazing local produce every day. We only use the finest, seasonal ingredients from local and specialist producers and our innovative menus change daily.


You can now dine with us at lunchtimes Tue-Sun throughout December | Booking necessary.