Applebee's Fish & Seafood

from The Market with a black olive tapenade butter

from the River Blackwater, Essex

with garlic and sundried tomato dressing from Borough Olives

12 Mediterranean Prawns, shell on, served with a homemade aioli and a roasted pepper salsa

with crostini pickled cucumber

using Mussels from Shetland Isle, Scotland, toasted Sourdough bread

with creamed leeks, and crispy bacon

with pea shoots and Sriracha mayo

with roasted cauliflower cream, and toasted almonds

with line caught yellowfin tuna and Scottish Salmon served with soy, wasabi, and ginger

butterflied and cooked with lots of butter, garlic, chilli spring onions (please ask your waiter to choose your prawns)

with homemade Tartare sauce and minted mushy peas

with prawns, squid, mussels, and a fresh tomato sauce

cooked in a jerk sauce served with pineapple salsa

with samphire and lemon butter sauce

with toasted sesame seeds, mustard, Pak choi and sesame tahini sauce

served with crushed new potatoes and shallots

with wilted spinach and a prosecco sauce

with buttered fregola, fried zucchini and dill

(For two to share) with an 800g - 1kg Lobster split in half large scallops and tiger prawns. All cooked with lots of garlic and chilli butter on top. Served with hand cut Truffle chips and samphire

with Hazelnut crumb

filled with lemon curd, Italian meringue, and Strawberry coulis

from The Market with a black olive tapenade & butter

from the River Blackwater, Essex

with garlic and sundried tomato dressing from Borough Olives

12 Mediterranean Prawns, shell on, served with a homemade aioli and a roasted pepper salsa

with crostini & pickled cucumber

using Mussels from Shetland Isle, Scotland, toasted Sourdough bread

with creamed leeks, and crispy bacon

with pea shoots and Sriracha mayo

with roasted cauliflower cream, and toasted almonds

with line caught yellowfin tuna and Scottish Salmon served with soy, wasabi, and ginger

butterflied and cooked with lots of butter, garlic, chilli & spring onions (please ask your waiter to choose your prawns)

with homemade Tartare sauce and minted mushy peas

with prawns, squid, mussels, and a fresh tomato sauce

cooked in a jerk sauce served with pineapple salsa

with samphire and lemon butter sauce

with toasted sesame seeds, mustard, Pak choi and sesame tahini sauce

served with crushed new potatoes and shallots

with wilted spinach and a prosecco sauce

with buttered fregola, fried zucchini and dill

(For two to share) with an 800g - 1kg Lobster split in half large scallops and tiger prawns. All cooked with lots of garlic and chilli butter on top. Served with hand cut Truffle chips and samphire

with Hazelnut crumb

filled with lemon curd, Italian meringue, and Strawberry coulis