Out of the Blue

Shimmering blue walls, fresh seafood on ice & a glass-fronted kitchen that looks like a fish tank – there’s no mistaking the theme of this smart little seafront restaurant, where freshness & value are clear priorities. Seared scallops on a bed of pea purée with crispy pancetta & a balsamic dressing followed by fish & chips are typical offerings, while those who prefer a taste of the land might opt for a fresh fig stuffed with goats’ cheese & wrapped in Parma ham followed by pan-fried suprême of chicken with port-poached baby onions & smoked bacon. For a fun finale, try the chocolate fondue to share (served with an assortment of goodies for dipping) or go classic with Champagne trifle or Eton mess.