Welcome to our monthly marinade!

A flavoursome feature with fun facts about our food.

We’ll be taking on Japanese flavours this Month!

So if you’re looking to try something new with slightly spicy, oniony, lemony, tangy flavours,
watch our exciting video from our Head Chef Jack Wyness, below!



From our Head Chef…

In this video I am going to talk about another one of my personal favourites, the Japanese Sea Bass Fillet.

The first step in making this dish is by creating a home made, Japanese Dashi which is a king of Japanese broth. The pre-prepared dashi is poured into a pan, and then heated up. Jack then microplanes some garlic into the pan as well as some pickled ginger, spring onions, chilli. This is then brought up to a high temperature to begin infusing the flavours.

Ramen noodles are then added, once heated up and stirred this part of the dish is seasoned with a squeeze of lime to finish.

The second part of the cooking process to this dish is with the Sea Bass fillet which is pan fried, skin side down before being napeed with foaming butter for crispiness before being finished under a grill. Finally, I’ll take broth and the noodles and pours these into a bowl. This is then topped with the crispy Sea Bass, Shiso bubbles, finger lime, and a charred spring onion to finish.

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18 Ash Street Menu

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