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shellfish - 335k posts

    For Hakes sake! Our Cornish hake is a simply beautiful white fish with a naturally mild taste.

We suggest wrapping your fillet in foil with olive oil, parsley, lemon and a sprinkle of salt and pepper, before cooking in the oven for 6-8 minutes. Let us know what you think of the recipe in the comments below! 🍋🐟🍃

    For Hakes sake! Our Cornish hake is a simply beautiful white fish with a naturally mild taste.

    We suggest wrapping your fillet in foil with olive oil, parsley, lemon and a sprinkle of salt and pepper, before cooking in the oven for 6-8 minutes. Let us know what you think of the recipe in the comments below! 🍋🐟🍃

    4 1 53 minutes ago
    Lobster Dynamite served with butter poached lobster and ghost chili aioli over sushi rice. Available on our Lunch menu Tuesday-Saturday and also on our dinner menu every night. 🦞💥

    Lobster Dynamite served with butter poached lobster and ghost chili aioli over sushi rice. Available on our Lunch menu Tuesday-Saturday and also on our dinner menu every night. 🦞💥

    202 5 2 hours ago
    BBQ Fremantle octopus 🐙 with Chorizo, sweet corn puree 🌽 , black garlic @thelanewinebar. The smoky taste from the octopus was a perfect match with spicy sausages and the corn balanced out the intense flavour with its natural sweetness. The garlic added a nice touch giving that little boost in aroma.
.
🍷 matched with Lunar Apoge Rose, Tavel, France 🇫🇷

    BBQ Fremantle octopus 🐙 with Chorizo, sweet corn puree 🌽 , black garlic @thelanewinebar . The smoky taste from the octopus was a perfect match with spicy sausages and the corn balanced out the intense flavour with its natural sweetness. The garlic added a nice touch giving that little boost in aroma.
    .
    🍷 matched with Lunar Apoge Rose, Tavel, France 🇫🇷

    61 4 2 hours ago
    Tom Kemble at The Pass, June 2019.
Native lobster XO, koshihikari, pink grapefruit and shiitake consommé.

In an omakase full of delicious things, this managed to hit new highs for me. In essence, it is a humble bowl of protein, rice and soup, with each element given careful treatment, is thoughtfully paired, resulting in flavours and textures that are immensely greater than the sum of its parts.

It bridges Tom’s Bonhams days, such as his affinity for lobster and pink grapefruit that miraculously balance each other out, his house fermented XO sauce, to his latest developments with his team, chiefly @greground1.

Peak season native lobster from the South West prepared two ways a la minute. The tail grilled over bincho tan and its claws flashed in steam.

You needn’t do much with great rice, koshihikari, but you do need to boil it correctly, of which this was done perfectly. Creamy but importantly with individual grains that still have a bounce in texture, mixed with chopped coriander stems.

Finally, the shiitake, kaffir like and lemongrass consommé, poured at the table - allowing the rice to retain its texture - is superbly crafted. Alive with both earthy umami and shiitake’s inherent sweetness, zesty fragrance and incredible freshness binding all the flavours together. The result is redolent of an elevated xi-fan, rich in flavour yet clean on the palate, spoonfuls of creaminess contrasted with a fresh lobster’s textured fleshiness - pure deliciousness.

Great products, cooked with care and craft, with the Chef’s intervention in pairing flavours correctly. What gastronomy is all about!

#omakase #carteblanche #finedining #eaterlondon #lefooding  @tfkemble @greground1 @aaronmcnamara_91 @south_lodge #seafood #shellfish #bluelobster #nativelobster #koshihikari #rice #xosauce #sushiKemble #lobsterrice

    Tom Kemble at The Pass, June 2019.
    Native lobster XO, koshihikari, pink grapefruit and shiitake consommé.

    In an omakase full of delicious things, this managed to hit new highs for me. In essence, it is a humble bowl of protein, rice and soup, with each element given careful treatment, is thoughtfully paired, resulting in flavours and textures that are immensely greater than the sum of its parts.

    It bridges Tom’s Bonhams days, such as his affinity for lobster and pink grapefruit that miraculously balance each other out, his house fermented XO sauce, to his latest developments with his team, chiefly @greground1 .

    Peak season native lobster from the South West prepared two ways a la minute. The tail grilled over bincho tan and its claws flashed in steam.

    You needn’t do much with great rice, koshihikari, but you do need to boil it correctly, of which this was done perfectly. Creamy but importantly with individual grains that still have a bounce in texture, mixed with chopped coriander stems.

    Finally, the shiitake, kaffir like and lemongrass consommé, poured at the table - allowing the rice to retain its texture - is superbly crafted. Alive with both earthy umami and shiitake’s inherent sweetness, zesty fragrance and incredible freshness binding all the flavours together. The result is redolent of an elevated xi-fan, rich in flavour yet clean on the palate, spoonfuls of creaminess contrasted with a fresh lobster’s textured fleshiness - pure deliciousness.

    Great products, cooked with care and craft, with the Chef’s intervention in pairing flavours correctly. What gastronomy is all about!

    #omakase #carteblanche #finedining #eaterlondon #lefooding @tfkemble @greground1 @aaronmcnamara_91 @south_lodge #seafood #shellfish #bluelobster #nativelobster #koshihikari #rice #xosauce #sushiKemble #lobsterrice

    122 2 3 hours ago
    Deep down, we’re all a little shellfish... so don’t feel guilty devouring a full plate of these delectable mussels in white wine cream sauce.❤️
~
For table bookings, call 275-2200

    Deep down, we’re all a little shellfish... so don’t feel guilty devouring a full plate of these delectable mussels in white wine cream sauce.❤️
    ~
    For table bookings, call 275-2200

    20 1 3 hours ago

    29 1 5 hours ago
    Why don’t Oysters give to charity? 
Because they’re shell-fish

    Why don’t Oysters give to charity?
    Because they’re shell-fish

    39 3 5 hours ago

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