The 24-seat restaurant, situated in the historic Grade II listed Dining Hall, champions the best of British fish and seafood with an elevated menu of traditional British dishes such freshly-caught turbot, hand-dived scallops and native lobster and a variety of grilled and deep-fried options. Served with sides, such as the triple cooked chips topped with an option of Matson curry sauce and cheese or caviar and crème fraiche.
Something fishy
Deep-fried cockle popcorn; vegan samosa with mango chutney; Morecambe Bay shrimps with spiced paprika butter and treacle bread; Dover sole simply grilled wiith a herb butter and flourless chocolate almond cake with salted caramel and vanilla chantilly.
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