The Kitchen  The time consuming process of producing fine foods begins with butchery, fish preparation and making stocks.
Rob, helped by Alistair and Olivier (Pastry Chef), makes everything from bread to petits fours, using the finest produce and ingredients available. Because everything is freshly prepared, your dining experience is not one to be rushed and a meal can last for up to three hours.
Rob's award winning dishes are a blend of classic French cuisine using a combination of local and specialist produce from the UK and France.
Fine Perigord truffles and the very best foie gras are typical examples of imported produce with a range of meat and seafood sourced locally also on the menu.
At a time when 'local & fresh' is the order of the day, what better way is there to demonstrate our commitment than by catching our own fish. Imagine, 4am early morning setting off into the Solent on a 16' fishing boat and returning a few hours later with a fantastic catch of Sea Bass.
The excitement rises when Rob returns to the kitchen and the team starts filleting and preparing the fish ready for the evening service. The restaurant fills up and the line caught sea bass is on the menu with no shortage of takers. The customers are happy, the team have a have a lot of satisfaction and Rob has had a great morning fishing!
 Rob also enjoys searching out fine local mushrooms to include on the menu.
"There is so much local produce we can enjoy which is of the highest quality so I always try to use it when possible" says Rob.
Please contact us to book or make an enquiry |
