This summer will see the launch of the Seagrass, a part-time restaurant located in Chapel Market in north London.
The Seagrass is the brainchild of Ruaridh Emslie, also of the Wild Game Company and the Bonnie & Wild, plus Dan Boxall, Isabel Widowson and head chef Ian Sims, who formerly worked at the Mussel Inn in Edinburgh.
A pie and mash shop by day, the restaurant will be open for dinner from Thursday to Saturday serving a menu of game, seafood and other seasonal produce.
The Seagrass will be housed in a 19th century building with original features such as a mosaic floor, tiled walls and dark wooden pews.
The seasonal menu, which will change weekly, will specialise in fresh seafood sourced from the surrounding suppliers in Chapel Market and game from the Wild Game Company.
Typical dishes will include pan-fried squid in chilli butter with rocket, chorizo and pine nuts; wild Highland pigeon breast with leek, mushroom and Parmesan risotto; lobster thermidor; and venison haunch fillet with triple-cooked chips and a redcurrant and port jus. The menu will be priced at £30 for three courses and will be accompanied by a bring your own bottle policy.
By Kerstin Kühn
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