The filet of monkfish with roasted cherry tomatoes and pesto is well worth trying.
Whiting, dabs, dogfish, plus the odd monkfish make up the early season catches.
As soon as the monkfish has started to brown, add the chopped shallots and cook until just golden.
The special fish and seafood menu boasts the freshest haddock, lobster, monkfish, salmon, sea bass and sole.
I particularly enjoyed the monkfish, followed by pot roast of pheasant, and finished off with chocolate and coconut ice cream.