The Stunned Mullet

The restaurant uses quite a few 'Asian ' ingredients but is not bound by the rules. They have their own interpretation the result was overall good although not always outstanding. I always order Patagonian toothfish in a restaurant when it is on the menu. Here they steamed it, and the quality of the fish itself shone through. I did feel that the fat was still locked in the flesh, which, although very tasty, would be even better if the fat was released. I must admit my favourite way of cooking toothfish is still something similar to 'Saikyoyaki ' (to marinate it in miso or koji then grill it), which can release the fat from the flesh and highlight the sweetness of the fish.

Heard a lot of good things about this place and then I was told by a friend that we have to go food and wine fantastic. First bottle was amazing perfectly chosen by the owner of the menu is highly recommended specially the two fish was my favourite.

Sophisticated food, excellent international wine list, delightful Lou and Tom!

Stunning food, excuse the pun. The tooth fish is the star

Food was excellent although choice was a bit limited esp dessert.