The smoky paprika, chorizo, butterbean & tomato sauce works beautifully with the pan-fried stone bass. A drizzle of basil pesto adds a delicate layer of extra flavour. A glass of Domingo Martin Albariño works beautifully with this dish.
The delicious berry coulis is served with our own homemade granola & a generous serving of Jude’s vanilla ice cream. We love it with a splash of Lanson Champagne for a deliciously indulgent dessert.
We think this is the best every sticky toffe pudding with a deliciously rich cocoa tuille, rich Normandy creme fraiche & homemade nougatine topping it all off.