Sensational Seaweed!

Posted on September 3, 2014

Our healthy ‘sunshine diet’ Vitamin D menu was a huge hit with guests, so we think you’ll be excited to hear about our latest special menu inspired by a true Japanese superfood – seaweed!

Seaweed is widely used in Japanese cuisine, prized for its health benefits which include being high in fibre and iodine and a complete protein. Our head chef Paul Greening – who trained as a microbiologist – has long been fascinated by the role seaweed plays in cooking, and also by the many different ways in which seaweed’s many varieties can be used.

Kombu – edible kelp – features in three dishes on the three-course menu: Miso sea trout with a kombu crust and nukazuke vegetables (Japanese-style pickles) and Mackerel and seabass kombu jime oshi (pressed) sushi, both starters, and one of the main courses, Samphire & kombu tempura with oba leaf and anori sauce.

Hijiki-ni, a dried sea plant used in a Beef and chilli nikujaga, or stew, is especially beneficial; it’s known to be rich in dietary fibre and essential minerals including calcium, iron, and magnesium. Nori, most commonly used for wrapping sushi rolls, is used to infuse a White chocolate parfait which also features aonori, or green laver, and a panko nougatine.

Paul even uses shredded dried seaweed as a seasoning on the rice which accompanies the main courses; “Seaweed is the new salt!” he says, and with creativity like his at play, we’re certainly taking his word for it.

The menu, which also includes a wakame seaweed & oba leaf-infused Tanqueray gin cocktail, is amazing value at just £29 for three-courses and is available at lunch and dinner (some time restrictions apply – please check when booking) until November 28th.

To discover Paul Greening’s sensational Seaweed Menu, book your table today over on the About Us page.