Chef’s Dish of the Month – Roasted Stone Bass
At The Partridge Inn we are lucky to have highly experienced Head Chef Shane Beaton working in our kitchen. With over 30 years’ experience, Shane (former owner of Woodies Bistro in Chichester) trained at Claridges under John Williams and worked for Marco Pierre White at Harveys.
Shane delights in sourcing and creating exquisite seasonal dishes, carefully using as many local ingredients as possible to produce a fresh and varied menu with something for everyone.
To celebrate the launch of our new summer menu, Shane has chosen his dish of the month which we have paired with a delicious wine for your dining enjoyment. This month’s Chef’s Pick is our scrumptious Roasted Stone Bass Fillet with Polenta Fondants, Nutbourne Tomato Vierge and Serrano Ham Crisps. This fresh and elegant dish is exquisite when paired with crisp and light French wine, Le Jade Picpoul de Pinet. With hints of melon and citrus, this snappy, fresh wine is the perfect accompaniment for flavoursome stone bass.
Call us on 01243 811251 to book your table and give it a try or click here to take a look at our full menu.