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A lot has happened to this iconic clifftop mansion since Lord Byron spent his honeymoon here back in the day. Chefs have come and gone, but the hotel has now entered a new era with the arrival of
moustachioed Baltic chef Martin Blunos. Eclectic, brasserie-style food is served in Ozone, while the
showpiece Blunos Sea Grill majors on sustainable fish from the East Coast ports – served against a lavish but quirky backdrop of claret-toned velvet seating, ‘rhinoceros head’ wall lights, fine
voile curtains and exotic plants in mini greenhouses. Blunos’ roots show in vodka-marinated mackerel with Russian salad, but the menu also promises everything from sea trout with scallops and
cucumber sauce to cod with braised winkles and Sauternes cream. Meat eaters might fancy whisky-laced beef fillet with a biltong crust, while desserts are classics such as strawberry soufflé or
bitter chocolate tart.
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