Acclaimed Executive Head Chef Pascal Proyart creates an extraordinary menu that pays homage to the fish finger at London’s Luxury Collection HotelTo mark 60 years since Clarence Birdseye launched the first fish finger in Great Britain, One-O-One, the acclaimed seafood restaurant at The Park Tower Knightsbridge, a Luxury Collection Hotel, London has created an inventive menu to pay homage to one of the nation’s favourite foods.
Available from Tuesday 15th September until Saturday 17th October, guests can indulge in the specially created menu at One-O-One, which was listed as one of the top 20 restaurants in Great Britain by The Sunday Times Food List in 2014.
Traditionally made from cod and covered with breadcrumbs, guests can savour an extraordinary menu of fish fingers created by Pascal Proyart, acclaimed Executive Head Chef at One-O-One Restaurant. Highlights of the menu include the Crisply-Battered Royal King Crab and Cod Chips; the Filo Fish Finger of Salmon with Wasabi Mushy Peas; Lobster Boudin and Scallops with Black Autumn Truffle, Creamed Leeks in a Cardinal Sauce; Yellowfin Tuna Tartare with Seaweed Potato Mash. Finally, guests will be presented with another ‘finger-inspired’ delicacy - a glorious assortment of coconut, pineapple and vanilla éclairs.
One-O-One Restaurant is renowned for its innovative seafood and has recently redesigned its menu to feature a medley of refined brasserie-style dishes created using sustainably sourced produce. Chef Proyart is widely credited with introducing King Crab to the United Kingdom and is passionate about bringing sustainable, inventive fish dishes to diners at One-O-One. Chef Proyart’s fish finger menu will be available from Tuesday 15th September until Saturday 17th October 2015.