The story of a fish and a sheep
We have a new dish on our a la carte menu – a poached monkfish and lamb broth. This dish takes on an unusual property of being both warming and ‘fresh’, with clean flavours and a rich depth, it is finished with goji berries to give a zest to the dish. The lamb enriches the broth without overpowering the fish, and that monkfish is particularly good to use as the texture and flavour stand up to lamb.