While the Restaurant’s signature seafood dishes such as The Pierhouse Seafood Platter and Cullen Skink still take pride of place on the menu, this summer they have been joined by some fantastic new dishes and creative twists. Here’s a soupçon to whet your appetite:
Salmon and Monkfish Duo. Roasted fillet of salmon, encased in monkfish tail and wrapped in pancetta – a marriage made in heaven. The duo’s combination of taste and texture is a delight while the contrasting pancetta brings this dish together perfectly.
Sea bass. This season we are serving our sea bass on a crushed rosemary potato cake with a Vermouth cream sauce, parsnip crisps and seasonal vegetables. Head Chef Tim explained “We found that the sweetness of the rosemary in the crushed buttered potato cake complemented the sea bass extremely well and the parsnip crisps give the dish that extra texture.”
New menus at The Pierhouse Hotel and Seafood RestaurantScallops. Chef has come up with a few subtle seasonal changes to our popular scallops starter dish - now served with a Bramley apple & ginger puree, beetroot glaze and pancetta crisp. As Nikki says “We were bowled over when Tim presented this dish to us (tough job being the taster, but someone has to do it!) We hope you enjoy this wonderful combination of tastes.”
New Vegetarian dishes. As a starter we have our Pierhouse Salad - crisp rocket and Swiss chard leaves tossed in a house dressing on sweet balsamic with sun-blushed tomatoes and goats cheese crostini. Our new vegetarian main course is Seasonal Roasted Vegetables in a rich tomato and pesto sauce, served with gratin dauphinoise and parsnip crisps.
And finally, for chocolate lovers - Baked Belgian Chocolate Tart with a Drambuie Parfait. True heaven indeed!
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