Welcome to One-O-One Restaurant Voted 9th Best Restaurant in Great Britain The Sunday Times – October 2010
We are proud to only use line-caught and farmed fish. Taking great care to select and serve fish according to the correct season for breeding, Not to serve immature fish at any time.
Executive Chef Pascal Proyart also works closely with the Norwegian Seafood Council as a Brand Ambassador for the organisation to promote the quality of sustainable farmed products which includes Norwegian white halibut and Norwegian King Crab varieties.
Chef Pascal and his unique menu have inspired the famous designer, Hirsch Bedner to create this unique restaurant.
The masterpiece of his creation is the “Oyster Table”, set in the restaurant's lounge.
Rock Oysters from Marennes D’Oleron – L’Experience Shallot Vinegar, Yuzu Sorbet & Vodka, Tempura with Soya Pipettes
Wild Norwegian Red King Crab Legs from the Barents Sea Choose from: Simply On Ice with Mayonnaise and Lemon Warm with Sweet Chilli-Ginger Sauce Grilled with Basil Tomato Olive Oil, Citrus Vierge
Native Lobster and Celeriac Macedoine Salad, Red King Crab Pastilla, Aromatic Dressing, Apple Celery Sorbet
Scottish Salmon, Smoked & Fennel Cured Gravlax, Millefeuille Cockles, Citrus and Samphire Dressing
Yellowfin Tuna Tartar with Crispy Soft Shell Crab Tempura, Sushi Rice and Wasabi Sorbet, Wakame Salad
Hand Dived Scottish Scallop with Onsen Quail Eggs, Truffle Potato Mousseline and Jus Gras, Crispy Pork Belly
Wild Norwegian Red King Crab Risotto, Truffle Parmesan Pancake, Candied Tomato, Sauce Americaine, Petite Herb Salad
Wild Red Mullet Bouillabaisse with Small Shellfish Ragout, Saffron Rouille, Seaweed Bread Mouillette
Duck Foie Gras Terrine and Fruit Figs Tartar, Winter Gourmand Salad, Golden Spice Bread Croutons
SEASONAL Wild Cornwall Seabass Fillet cooked in Basil Oil, Barigoule Sauce, Artichokes Compote and Ratatouille, Olive Tapenade Provencal
Slow Cooked Wild Arctic Cod from the Barents Sea, Joselito Chorizo Carpaccio, Squid and Prawns A la Plancha
Roasted Norwegian white Halibut and Langoustine Dumplings, Paimpol Coco Beans Truffle Cassoulet, Sauce Bisque
Native lobster Tail seared with Veal Sweetbread Honey Glazed, Carrot & Sweet Potato Compote, Citrus and Vanilla Emulsion
Pan-Seared line Caught Yellow Fin Tuna with Foie Groie, Fondant Potato, Green Asparagus with Parmesan
CLASSICS Whole Wild Seabass Baked in a Crust of Brittany Sea-Salt, (two pers) Shellfish Champagne butter sauce, Sea Lettuce Mash
Whole Wild Dover Sole “Hesting English Channel” Grilled Or Pan-fried, Parsley New Potato, Sautéed Baby Spinach and Mushroom, Sauce Dijonnaise, Oyster Bearnaise or beurre Meunière
Ocean Fish Mixed Grilled, Lobster Bearnaise sauce, Mediteranean Vegetables
MEAT Organic Derbyshire Beef Fillet Lyonnaise, Red Burgundy Sauce, Creamed Salsifi, Persillade Potatoes, Black Trumpet Mushroom
Fillet of Grouse and Guinea fowl Roasted with Pancetta & Vine Leaf, Charlotte of Endives ‘Coq Au Vin’, Forestière Grand mère Verjus Apple Compote, Sauce Poivrade
Peppered Loin of Venison, Civet Ravioli, Sauce Grand Veneur, Celeriac Purée, Wild Cranberry and Pear, Wild Mushroom
We would be grateful if you could advise us of any food allergies or specific dietary requirements prior to ordering. This will ensure that you have a better experience with us. As a courtesy to other diners, please keep mobile telephones silent, or switched off
Executive Chef Pascal Proyart also works closely with the Norwegian Seafood Council as a Brand Ambassador for the organisation to promote th...