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Monkfish - 5th Course Normal Menu
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Elements
Monkfish tail has been gently brined with treacle and mushroom, dried out for 4 days then pan roasted
Smoked Pikes Roe Underneath
Candied Salsify (soaked in apple juice then dried)
Purslane
Monksbeard
Crispy alexander leaf
Classic mussle sauce, Double cream, Wild horseradish, Buttermilk
Allergy List
About the Dish
'Winter Purslane' isn't just harvesed in winter, but it is a "cool-season" plant, with the main harvest season running from autumn through to mid-spring.
Monkfish tail coming from Fleetwood cured for 3 hours in treacle, salt, mushroom and seaweed brin. Then roasted in some butter.
Wine Flight
LUNCH & DINNER: ALIGOTÉ, FRANÇOIS CARILLON, BURGUNDY, FRANCE 2022.
PRESTIGE DINNER:: ‘LARGILLER’, CANTINE TOBLINO, TRENTINO, ITALY 2013
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