4 munchies: Accompanied by harissa foam that had a nice tinge of Moroccan spice and earthy complexity, the pan-seared Patagonian toothfish was cooked to perfection. What really complemented the soft, flaky fish was the creamy butternut squash velouté with natural sweet flavours. The pan-fried cauliflower added some crunch and ikura topping enhanced the dish with its brininess.

The Patgonian Toothfish is part of the Coner House's Business Luncheon menu – available from Tuesday to Saturday. Last order is at 2.30pm.