spring specials

POSTED 14 May 2012 IN From The Kitchen

To make the best use of all the wonderful ingredients that nature has to offer, and to respect the breeding seasons of our seafood, we create six seasonal menus a year. For for some, they can’t come soon enough. Our creative team have really pushed the boat out for our spring specials Part II – the dishes are simply sensational.

This season we’re championing crab from Henderson, a family firm from Devon, who are as passionate about sustainability as we are. For more on their company. Delicious Devon crab fritters are fried with a hint of shiso and shichimi spices and served with pickled tomato and cucumber and a ginger soya sauce, while the scrummy Crystal roll is a rice wrapper filled with Devon crab, wild garlic leaf, French beans and cucumber with a zingy watercress sauce. Last but not least is Devon crab and hand-dived scallop donburi served with tamago, pickled cherry tomato and cucumber on a bed of rice. All three bring out the very best of crab’s delicate sweet flavour. To complement the crab dishes, the rainbow trout sashimi with jalapeno salso is a real winner: fresh, light and with a kick. Creamy panko-crusted spring tofu comes with a lively shiso dressing and our seasonal vegetable kakiage donburi is a treat: ‘ kakiage’ is Japanese for ‘grabful’ and this dish is prepared by grabbing a handful of the freshest asparagus, mangetout, French beans and baby carrots, dipping them in tempura batter and frying them quickly altogether. Delicious, and served on a bed of rice. But which one to try first…?