Lunch set: mains

𝐑𝐞𝐝 𝐦𝐮𝐥𝐥𝐞𝐭 - Air-flown from France, this was well-executed fish with its crisp skin from the searing on high heat and tender soft meat from the oven baking. While seemingly blasphemous to stuff a crustacean into a molluscs, their unique take on a prawn dumpling with the mussel being replaced as the ‘dumpling’ skin truly impressed us in its powerful seafood flavour. The accompanying purée and sweet daikon braised in seafood broth also played up the natural mullet flavours.

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