Since we opened the restaurant in 2016 weve been very fortunate to work with @kernowsashimi who often supply ikejime prepared wild bass and bream. A Japanese practice which means the fish is killed instantly rather than suffocated, preventing toxins from the spinal column entering the flesh and preserving the exceptional flavour. A wild bass handled this way is an astonishingly beautiful thing and gets the whole kitchen team excited when they come in. Served raw here with chive oil, galangal, fennel, shallots, kumquats, roasted rice powder, chilli & lime (this version of the dish is on the menu today, ask our senior sous @karlaknowles__ about it). When Bream are available we stuff them with lemongrass, encased in a salt crust and grill slowly to extract all the good flavour from the bones and skin into the flesh. Then is served with a very spicy dipping sauce heavy on garlic and fresh birds eye chillies. Photos: @calamansari