The Seafood Ristorante

with mussels, cod, clams & prawns

leeks, pancetta, mustard

lime, fennel and shallot salad & roasted heritage tomatoes

shallot vinaigrette, pickled ginger, raspberry vinaigrette

served with a baby gem veloute, watercress and crispy capers

confit and roasted, smoked mixed nuts, crowdie

garlic beurre noisette and sautéed potatoes

white wine, coriander, shallot & spring onion broth, sauteed potatoes

dill polenta cake, sauteed courgette, rocket & shellfish mayo

chestnut & pumpkin puree, roasted pumpkin, braised grellot onion & pomme puree

lyonnaise potato, baby carrot puree & kale

roasted tomatoes, sweetcorn puree & crispy kale

served with Italian meringue, pickled raspberries & caramelised puff pastry

popcorn ice cream, caramel tuille & popcorn crumble

plum, red wine

apple sponge, liquorice puree & blackcurrant compote

served with homemade oatcakes, quince and chutney

smoked celeriac puree, pickled mushroom, puffed wild rice & herb crumb

leeks, pancetta, mustard

shallot vinaigrette, lemon

pickled raspberry, beetroot puree, crowdie & smoked nut

pea puree, black pudding & honeycomb

crab rillette, apple & clove puree, black pepper oatcake, pickled apple & hickory smoke

£10.50 supplement

served with sauteed potatoes & kale

charred sweetcorn, tempura mussels, crispy kale, shellfish spelt & sweetcorn puree

braised ox cheek, turnip fondant, romanesco & sage gnocchi

pea croquette, julienne potatoes, radichio, squid ink dust, shrimp & caper cream

brambles, pommes lyonnaise, kale & bramble puree

sweetcorn puree, roasted tomatoes, kale & charred sweetcorn

pistacchio cream, parma violet ice cream & crushed pistacchio

popcorn ice cream, caramel tuille & popcorn crumble

plum, red wine, honeycomb

apple sponge, liquorice puree, blackcurrant compote & apple jelly

served with our chef's oatcakes, quince and chutney

creamy crab soup, with tarragon and chive crouton

crispy lettuce, avocado, apple, marie-rose

chicory and potato crisps

delicious blue cheese, autumn pears

seared and served with spiced pak choi and samphire, sauteed potatoes

served with a cassoulet of berlotti beans, chorizo, mussels and saffron cream

garlic roasted potatoes, Brussels, cranberry puree, Barolo Jus

roasted Jerlusalem artichokes and parmegiano

poached clementine, clemintine sorbet

traditional backed apple tart, with cinnamon ice cream

brandy sauce and vanilla ice cream

served with oatcakes, our own chutney and walnuts

with fresh lemon cream and caviar

Stornaway black pudding crumbs, salsify and roast shallot purée

Jerusalem artichoke purée, chicory and watercress micro salads, tarragon and red wine jus

potato and smoked haddock gratin, chargrilled baby leeks, leek purée and smoked fish cream

puréed lentils, celeriac and truffle purée, red wine glazed silverskin onions, winter chanterelle mushrooms and horseradish cream

lemon and mint curd fresh pomegranite and chocolate popping candy

creamy crab soup, with tarragon and chive crouton

crispy lettuce, avocado, apple, marie-rose

chicory and potato crisps

delicious blue cheese, autumn pears

seared and served with spiced pak choi and samphire, sauteed potatoes

served with a cassoulet of berlotti beans, chorizo, mussels and saffron cream

garlic roasted potatoes, Brussels, cranberry puree, Barolo Jus

roasted Jerlusalem artichokes and parmegiano

poached clementine, clemintine sorbet

traditional backed apple tart, with cinnamon ice cream

brandy sauce and vanilla ice cream

served with oatcakes, our own chutney and walnuts

with fresh lemon cream and caviar

Stornaway black pudding crumbs, salsify and roast shallot purée

Jerusalem artichoke purée, chicory and watercress micro salads, tarragon and red wine jus

potato and smoked haddock gratin, chargrilled baby leeks, leek purée and smoked fish cream

puréed lentils, celeriac and truffle purée, red wine glazed silverskin onions, winter chanterelle mushrooms and horseradish cream

lemon and mint curd fresh pomegranite and chocolate popping candy

White port is sadly largely ignored but we absolutely love it as an aperitif; dry but rich on the palate

Easy drinking, dry white wine. Floral and citrus notes, with fresh acid

Age-worthy variety, honeysuckle, stone fruits and a rich, weightiness to the palate. Long elegant finish

Very fashionable variety at the moment, a must try with seafood

Signature grape of Austria, citrus, white blossom and a hint of spice

Perfect for fish dishes, with a fresh juicy acidity and long finish

A blend of grapes from Puligny and Meursault, this Bourgogne Blanc presents a creamy texture and a zesty, floral nose

Ozzie Riesling at its best, fresh clean citrus fruit with stony minerality and hints of development on the nose. Perfect with our Seafood

Packed with honeyed, floral and savoury notes, dry yet fresh finish

Made from Pinotage and Cabernet Sauvignon this wine shows plenty of red fruit, delicate pink colour and a crisp dry finish

Ripe fruit and spice, full-bodied with soft round tannins

Classic Chianti, red cherries, savoury notes, with hint of leather

More ripe, juicy and rich than French examples, with chocolaty finish

Tempranillo from this region is all about structure and purity of fruit

Spicy tobacco, berry and savoury nose, soft ripe tannins and full-body

Bordeaux blend, deep dark fruit and spice, ripe but sophisticated

This very accessible Saint Emilion has smooth, gentle tannins and lightly spiced flavours, at an accessible price

A Pinot dominant blend (up to 80%) with a lot of reserve wines added and 10g/l of dosage. A beautiful creamy palate of hazelnuts and toastiness

This contains 80% Chardonnay and 20% Pinot Noir. It is Extra Brut which allows up to 6g/l of dosage which makes this leaner, more elegant and fresh. Think of spiced apples

A remarkable Blanc de Blancs from multi-vintages, very low dosage of 1.5g/l, 5 years bottle age before disgorging, a cult wine from a cult winemaker, the son of Jacques, Anselme Selosse. Only 300 cases made

These two wines are made from Chenin Blanc, and show the versatility of this grape variety. Minerality is key but Chenin provides hints of honeysuckle and richness. The 2006 Savennières is dry, the 1999 'moelleux' is sweet, and so is the Vouvray 'moelleux'. Both the moelleux have an amazing apple acidity which work with sweeter dishes

These next wines are all 100% Sauvignon Blanc, renowned for the minerality and flintiness

This one is a absolute gem. Amazing freshness, depth and length for a generic Bourgogne Blanc

From the biggest name in Corton, these wines are big, creamy, toffee-nosed, butterscotch belters

This wine from Domaine Leflaive, along with Les Setilles is a great deal. I buy them 'en primeur', lay them down for a few years before we list them with a bit of maturity

From the stables of Domaine Romanee-Conti, here is the best Aligoté in the world. Think of this as more of a premier cru Burgundy, amazing structure, length, purity of fruit

A very pretty blend with a gorgeous floral bouquet and great acidity. A real find

This wine is made from Marsanne, Roussane and Grenache Gris, with a touch of Macabeu and Carignan Blanc. 50% of the wine is fermented in oak and aged there until spring of the following year

A subtle, wine, with a gentle, slightly heavier mouth-feel. A slightly floral aroma and stone fruit notes of peaches, apricots and almonds. Excellent quality, for price

Making wine since 1626 Domaine Trimbach is not only one of the oldest wineries in Alsace but also arguably one of the greatest producers of Riesling in the world. This wine shows fine mineral fragrance, with under ripe pineapple and floral notes, lemon and peach on the palate, with a lingering, clean and dry finish

This is a wine that truly justifies the price. A high level of quality and precision, in the making and vine selection, shows in the finished product -, well-balanced and aromatic and a true privilege to enjoy, a perfect accompaniment to our subtle, yet complex, fish dishes – bringing- out the best in each

As a variety that is fast gaining in popularity, 'GV', is not only fashionable, it is fresh, clean and slightly restrained. A wine that can be enjoyed on its own, or with a variety of white meats and fish

Racy acidity and fresh lemon make this a perfect wine for light and salty dishes. If you like Picpoul de Pinet you will love this wine

85% Verdejo, 15% Viura. Bright with grapefruit and a touch of lychee and grapefruit peel. A mixture of tropical fruit aromas and hints of fennel and fresh green grass

This is an unoaked blend dominated by Moscatel; a very aromatic and appealing nose, with a creamy rounded palate which is great with our lighter dishes

Australian Riesling at its best loads of citrus fruit, stony mineral notes and a razor like acidity on the palate

Beautiful New Zealand style Sauvignon Blanc, lovely fresh and fruit forward nose and crisp and clean on the palate

An array of citrus, mineral and white peach flavours, with bread crust and bran notes from the sensitive use of oak. Full malolactic gives the perfect fruit lovely texture. Great quality New World winemaking at its best

One of the best expressions of Chardonnay outside of Burgundy. Intense yet elegant, with lovely use of oak

These two are fantastic value: bright, lively and very well-made. Both are off-dry (despite the name) with the Riesling slightly lighter. In the Gewürtz expect quince and blossom

Clarksburg is situated just east of Napa and is offering some amazing value for money

The wines from Vina Cobos have been trail-blazing a new path, predominantly due to the fact that Paul Hobbs, Californian wine-maker extraordinaire, is in charge of vinification here in his joint venture with 2 Argentinians. Stunning wines, high altitude acidity, intelligent use of oak; a great package

This is one of Jancis Robinson's top 2009 Bordeaux picks, made by the team of Chateau Calon-Segur, next door, densely planted, prime vineyards; 50% Cabernet Sauvignon, 35% Merlot, 15% Cabernet Franc

This is the possibly one of the greatest wines ever produced. I bought a case to celebrate the birth of my first daughter. 100 Parker points well deserved

This is the second wine from the renowned Château Gazin, neighbour of Petrus

This was the top scoring wine when my second daughter was born, beautifully round, plummy, with great structure; I'm describing the wine obviously, not my daughter

60% Syrah, 40% Grenache Noir

100% Malbec, therefore maybe not the best to go with your steamed lemon sole, but if you want to show the Argentinians how to make great dark and robust Malbecs, then look no further

This is a wine that, having tasted it, we just had to have it on our list. Made from Nerello Mascalese and Nerello Cappuccio, from low yielding vineyards, Etna Rosso presents itself as 'fresh, fragrant, beautifully slender and with a fine grip'. It also has a rich complexity that excites and gives pleasure, in one. A must have

Barossa's Hot Continental climate gives beautiful ripe fruit and the old bush vines (between 35 and 70 years old) lend complexity and concentration of flavours to the wines from this region. Lovely red fruit and spice on the nose, with a structured yet elegant mouth feel and finish.Barossa's Hot Continental climate gives beautiful ripe fruit and the old bush vines (between 35 and 70 years old) lend complexity and concentration of flavours to the wines from this region. Lovely red fruit and spice on the nose, with a structured yet elegant mouth feel and finish

A blend of Cabernet Sauvignon and Merlot, grown on the famous red soils of Coonawarra, along with a terrific vintage make this wine a collector's dream, especially as the founder, Mr Parker, passed away a few years ago

Two of South Africa's leading winemakers Bruwer Raats and Mzokhona Mvemve put their skill and knowledge together in creating this 'Bordeaux blend'. 96 points from Robert Parker in The Wine Advocate, makes this one of South Africa's highest rated wines to date. Cabernet Franc, Malbec, Cabernet Sauvignon, Merlot and Petit Verdot give this wine a beautiful flavour profile, well integrated oak and good structure. Can compete with some of the best from the Old World

This is an interesting marriage of talent; Aubert Pamela de Villaine from Domaine de la Romanée-Conti in Burgundy and Larry Hyde from the Napa Valley. The wine is named in Honour of Pamela, who is Larry's 'belle cousine'. Intense jet-ruby Merlot-dominant blend, with a tight rim, this is rather assertive on the nose - a certain savoury character complemented by earthy minerals, hints of dark chocolate and pepper. The palate reveals dark fruit, underpinned by chewy, fine-grained tannins. Good weight and balanced, shine through obvious muscle and innate power – impressive

This wine is from the Loire Valley and is made from 100% Chenin Blanc. Beautiful poise, structure and length matched with the perfect blend of acidity and sweetness make this one of the best dessert wines on offer

Subtle fresh grapefruit, notes of juniper, line and vanilla on the palate. Very smooth

Big zesty nose, coriander and juniper palate with cucumber and rose petals

From Bruichladdich Distillery, a floral nose, juniper sweetness, rich palate, citrus finish

From Balmenach Distillery, rowan berry, heather, dandelion, fresh, floral and crisp

Unique copper still, 10 botanicals, floral nose, marmalade palate, citrus finish

Rich juniper, coriander and cardamom, smooth, creamy and aromatic

Has a ripe citrus aroma with rounded spice and a touch of juniper

with mussels, cod, clams prawns

leeks, pancetta, mustard

lime, fennel and shallot salad roasted heritage tomatoes

shallot vinaigrette, pickled ginger, raspberry vinaigrette

served with a baby gem veloute, watercress and crispy capers

confit and roasted, smoked mixed nuts, crowdie

garlic beurre noisette and sautéed potatoes

white wine, coriander, shallot spring onion broth, sauteed potatoes

dill polenta cake, sauteed courgette, rocket shellfish mayo

chestnut pumpkin puree, roasted pumpkin, braised grellot onion pomme puree

lyonnaise potato, baby carrot puree kale

roasted tomatoes, sweetcorn puree crispy kale

served with Italian meringue, pickled raspberries caramelised puff pastry

popcorn ice cream, caramel tuille popcorn crumble

plum, red wine

apple sponge, liquorice puree blackcurrant compote

served with homemade oatcakes, quince and chutney

smoked celeriac puree, pickled mushroom, puffed wild rice herb crumb

leeks, pancetta, mustard

shallot vinaigrette, lemon

pickled raspberry, beetroot puree, crowdie smoked nut

pea puree, black pudding honeycomb

crab rillette, apple clove puree, black pepper oatcake, pickled apple hickory smoke

£10.50 supplement

served with sauteed potatoes kale

charred sweetcorn, tempura mussels, crispy kale, shellfish spelt sweetcorn puree

braised ox cheek, turnip fondant, romanesco sage gnocchi

pea croquette, julienne potatoes, radichio, squid ink dust, shrimp caper cream

brambles, pommes lyonnaise, kale bramble puree

sweetcorn puree, roasted tomatoes, kale charred sweetcorn

pistacchio cream, parma violet ice cream crushed pistacchio

popcorn ice cream, caramel tuille popcorn crumble

plum, red wine, honeycomb

apple sponge, liquorice puree, blackcurrant compote apple jelly

served with our chef's oatcakes, quince and chutney

creamy crab soup, with tarragon and chive crouton

crispy lettuce, avocado, apple, marie-rose

chicory and potato crisps

delicious blue cheese, autumn pears

seared and served with spiced pak choi and samphire, sauteed potatoes

served with a cassoulet of berlotti beans, chorizo, mussels and saffron cream

garlic roasted potatoes, Brussels, cranberry puree, Barolo Jus

roasted Jerlusalem artichokes and parmegiano

poached clementine, clemintine sorbet

traditional backed apple tart, with cinnamon ice cream

brandy sauce and vanilla ice cream

served with oatcakes, our own chutney and walnuts

with fresh lemon cream and caviar

Stornaway black pudding crumbs, salsify and roast shallot purée

Jerusalem artichoke purée, chicory and watercress micro salads, tarragon and red wine jus

potato and smoked haddock gratin, chargrilled baby leeks, leek purée and smoked fish cream

puréed lentils, celeriac and truffle purée, red wine glazed silverskin onions, winter chanterelle mushrooms and horseradish cream

lemon and mint curd fresh pomegranite and chocolate popping candy

White port is sadly largely ignored but we absolutely love it as an aperitif; dry but rich on the palate

Easy drinking, dry white wine. Floral and citrus notes, with fresh acid

Age-worthy variety, honeysuckle, stone fruits and a rich, weightiness to the palate. Long elegant finish

Very fashionable variety at the moment, a must try with seafood

Signature grape of Austria, citrus, white blossom and a hint of spice

Perfect for fish dishes, with a fresh juicy acidity and long finish

A blend of grapes from Puligny and Meursault, this Bourgogne Blanc presents a creamy texture and a zesty, floral nose

Ozzie Riesling at its best, fresh clean citrus fruit with stony minerality and hints of development on the nose. Perfect with our Seafood

Packed with honeyed, floral and savoury notes, dry yet fresh finish

Made from Pinotage and Cabernet Sauvignon this wine shows plenty of red fruit, delicate pink colour and a crisp dry finish

Ripe fruit and spice, full-bodied with soft round tannins

Classic Chianti, red cherries, savoury notes, with hint of leather

More ripe, juicy and rich than French examples, with chocolaty finish

Tempranillo from this region is all about structure and purity of fruit

Spicy tobacco, berry and savoury nose, soft ripe tannins and full-body

Bordeaux blend, deep dark fruit and spice, ripe but sophisticated

This very accessible Saint Emilion has smooth, gentle tannins and lightly spiced flavours, at an accessible price

A Pinot dominant blend (up to 80%) with a lot of reserve wines added and 10g/l of dosage. A beautiful creamy palate of hazelnuts and toastiness

This contains 80% Chardonnay and 20% Pinot Noir. It is Extra Brut which allows up to 6g/l of dosage which makes this leaner, more elegant and fresh. Think of spiced apples

A remarkable Blanc de Blancs from multi-vintages, very low dosage of 1.5g/l, 5 years bottle age before disgorging, a cult wine from a cult winemaker, the son of Jacques, Anselme Selosse. Only 300 cases made

These two wines are made from Chenin Blanc, and show the versatility of this grape variety. Minerality is key but Chenin provides hints of honeysuckle and richness. The 2006 Savennières is dry, the 1999 'moelleux' is sweet, and so is the Vouvray 'moelleux'. Both the moelleux have an amazing apple acidity which work with sweeter dishes

These next wines are all 100% Sauvignon Blanc, renowned for the minerality and flintiness

This one is a absolute gem. Amazing freshness, depth and length for a generic Bourgogne Blanc

From the biggest name in Corton, these wines are big, creamy, toffee-nosed, butterscotch belters

This wine from Domaine Leflaive, along with Les Setilles is a great deal. I buy them 'en primeur', lay them down for a few years before we list them with a bit of maturity

From the stables of Domaine Romanee-Conti, here is the best Aligoté in the world. Think of this as more of a premier cru Burgundy, amazing structure, length, purity of fruit

A very pretty blend with a gorgeous floral bouquet and great acidity. A real find

This wine is made from Marsanne, Roussane and Grenache Gris, with a touch of Macabeu and Carignan Blanc. 50% of the wine is fermented in oak and aged there until spring of the following year

A subtle, wine, with a gentle, slightly heavier mouth-feel. A slightly floral aroma and stone fruit notes of peaches, apricots and almonds. Excellent quality, for price

Making wine since 1626 Domaine Trimbach is not only one of the oldest wineries in Alsace but also arguably one of the greatest producers of Riesling in the world. This wine shows fine mineral fragrance, with under ripe pineapple and floral notes, lemon and peach on the palate, with a lingering, clean and dry finish

This is a wine that truly justifies the price. A high level of quality and precision, in the making and vine selection, shows in the finished product -, well-balanced and aromatic and a true privilege to enjoy, a perfect accompaniment to our subtle, yet complex, fish dishes – bringing- out the best in each

As a variety that is fast gaining in popularity, 'GV', is not only fashionable, it is fresh, clean and slightly restrained. A wine that can be enjoyed on its own, or with a variety of white meats and fish

Racy acidity and fresh lemon make this a perfect wine for light and salty dishes. If you like Picpoul de Pinet you will love this wine

85% Verdejo, 15% Viura. Bright with grapefruit and a touch of lychee and grapefruit peel. A mixture of tropical fruit aromas and hints of fennel and fresh green grass

This is an unoaked blend dominated by Moscatel; a very aromatic and appealing nose, with a creamy rounded palate which is great with our lighter dishes

Australian Riesling at its best loads of citrus fruit, stony mineral notes and a razor like acidity on the palate

Beautiful New Zealand style Sauvignon Blanc, lovely fresh and fruit forward nose and crisp and clean on the palate

An array of citrus, mineral and white peach flavours, with bread crust and bran notes from the sensitive use of oak. Full malolactic gives the perfect fruit lovely texture. Great quality New World winemaking at its best

One of the best expressions of Chardonnay outside of Burgundy. Intense yet elegant, with lovely use of oak

These two are fantastic value: bright, lively and very well-made. Both are off-dry (despite the name) with the Riesling slightly lighter. In the Gewürtz expect quince and blossom

Clarksburg is situated just east of Napa and is offering some amazing value for money

The wines from Vina Cobos have been trail-blazing a new path, predominantly due to the fact that Paul Hobbs, Californian wine-maker extraordinaire, is in charge of vinification here in his joint venture with 2 Argentinians. Stunning wines, high altitude acidity, intelligent use of oak; a great package

This is one of Jancis Robinson's top 2009 Bordeaux picks, made by the team of Chateau Calon-Segur, next door, densely planted, prime vineyards; 50% Cabernet Sauvignon, 35% Merlot, 15% Cabernet Franc

This is the possibly one of the greatest wines ever produced. I bought a case to celebrate the birth of my first daughter. 100 Parker points well deserved

This is the second wine from the renowned Château Gazin, neighbour of Petrus

This was the top scoring wine when my second daughter was born, beautifully round, plummy, with great structure; I'm describing the wine obviously, not my daughter

60% Syrah, 40% Grenache Noir

100% Malbec, therefore maybe not the best to go with your steamed lemon sole, but if you want to show the Argentinians how to make great dark and robust Malbecs, then look no further

This is a wine that, having tasted it, we just had to have it on our list. Made from Nerello Mascalese and Nerello Cappuccio, from low yielding vineyards, Etna Rosso presents itself as 'fresh, fragrant, beautifully slender and with a fine grip'. It also has a rich complexity that excites and gives pleasure, in one. A must have