© Rob Lawson
Fillet of Black Bass with shaved fennel, razor clams and sauce vierge.
Now available on our new Brasserie menu book a table
Farmed sympathetically and ethically in the Mediterranean, this is a sustainable fish that has very similar characteristics to its wild cousin, but it reaches maturity within 2 or 3 years. A succulent, meaty fish, it is accompanied by the fresh, perfumed flavour of the fennel. The acidity of the tomatoes and lemon in the sauce vierge cut through the robust flavour of the fish and are complimented by the natural saltiness of the razor clams, which also lend a contrasting texture to the meaty Bass. Order with a Chardonnay to stand up and compliment the robust flavours. As recommended by Philippe Larue of l’Art du Vin, try the Cloudy Bay 2007, Marlborough, New Zealand (£55.95 per bottle from our wine list).