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The third Wright Brothers restaurant is the most ambitious yet, with a seawater tank holding 1,400 live shellfish in the middle of the dining area. Take a seat at the swish marble counter and
choose from a huge array of top-notch produce, much of it sourced from the company’s wholesale seafood business in Cornwall. Nine types of oysters are on offer, including highly prized Canadian
varieties never available in Europe until now, and diners are invited to build their own seafood platters, including langoustines, mussels, whole brown crabs and lobsters. Small-plate hot dishes
are on offer, too, from deliciously rich crab croquettes, creamy octopus with paprika-spiked potatoes and cured salmon ‘pastrami’ on rye bread, while mains could see juicy whole sea bream baked in
salt. Seafood-friendly wines and beers – along with cheerful, well-informed staff – make this quite a catch in bustling Spitalfields.
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