Bentley's Oyster Bar & Grill 333

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Squaremeal Review of Bentley's Oyster Bar & Grill ?

Hitting its centenary in 2016, Bentley's has surely never been in ruder health, and under the auspices of Richard Corrigan, the old place "delivers time after time". Watch as they shuck West Mersea No. 2s in the convivial ground-floor oyster bar, or go straight for a plate of prize langoustines, octopus with chorizo or damn fine fish and chips. If you fancy something a bit plusher and want to stick around a little longer, head upstairs to the elegant grill room with its William Morris wallpaper and mellow ambience. Classic and contemporary ideas sit side by side, but everything is "top notch" – from dressed Cornish crab to pan-fried turbot with capers, raisins and grilled calçots (a type of spring onion). There's Irish Hereford beef and truffled chicken if you're that way inclined, and we're also mightily impressed by the comprehensive global wine list – take time to sip some bubbles in the Champagne bar.

Wine List Of The Year

A lot of good stuff in here. Wines are separated out (wines of the sea/Sauvignon Blanc/honeyed and aromatic), with a mix of stylistic, varietal and regional – and it really works. Loads by the glass, cleverly chosen for the seafood-driven cuisine. Good to see sherries given their own page as well.

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Online Offers ?

Seasonal Market menu: 2 courses £25 or 3 courses £29

From a set menu.

Available: 12 October 2016

Max: 8 people

Expires: 23 December 2016

Maximum of 8 diners. Including VAT excluding Service and cover charge

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Richard Corrigan

Richard Corrigan has cooked all his life. His passion for seasonal food is matched only by his enthusiasm for ingredients sourced in Britain and Ireland; butter and bacon, cheese and charcuterie, sausages and salmon.

Richard’s approach is defined by his belief in good hospitality coupled with excellent food. Food that is sourced as locally as possible and from individuals rather than large companies. Richard’s culinary career, in brief, spans several years in the Netherlands, head chef of Mulligan’s in Mayfair in London and his first Michelin star, awarded to him when he was head chef of Fulham Road in Fulham in 1994, also in London.

Richard went on to open Lindsay House in Soho, London, and won a Michelin star there in 1997. He then bought and refurbished Bentley’s in 2005, an oyster and seafood restaurant just off Piccadilly. He went on to open Corrigan’s Mayfair in 2008, Bentley’s Sea Grill at Harrod’s was his next venture in 2012 and most recently, in 2013 the Virginia Park Lodge in Ireland.

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