It’s all about the trout!

Nothing beats Tasmanian ocean trout. Just ask chefs like Tetsuya Wakuda or Charlie Trotter, who will use nothing else. Rich and luscious but with a clean, fresh taste, it’s silky flesh is best served simply. Our chef de cuisine Jonathan features it on our menu regularly here at Islington and this month sees it roasted beautifully with local honey and paired with sweet, juicy beetroot, apple and cashews. A dish that not only tastes amazing but provides you with your daily dose of essential omega 3s’s and antioxidants! Cancels out that extra glass of Riesling perhaps…