Gill-to-Tail with Jamie Lee - Fiskebaren
Our Gill to Tail sustainable seafood series returns for a second year at Dinings SW3.
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Kick-starting the 2025 series is Cornwall-born Jamie Lee, Executive Chef of Kødbyens Fiskebar in Copenhagen’s Meatpacking district, on February 26th and 27th.
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Jamie joined the Bib Gourmand recognised Fiskebar team just a year after opening in 2009 and has been harnessing the restaurant’s creative and environmentally conscious seafood offering ever since.
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Jamie roots his cooking philosophy in respect for nature, through dishes which are simple and delicately prepared.
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On each night of the series, there will be two sittings to choose from: 18:30 or 20:45 and just 12 seats at each service.
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The menu includes a total of ten dishes, four dishes from each chef alongside a dessert and is priced at £120 per person (wine pairing available for £85 per person).
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SAMPLE MENU
Foraged razor clam (Fife, Scotland)
Seashore vegetable, shiso
By Masaki
Hand dived scallops (Dingwall, Scotland)
Skyr, green tomatoes, horseradish and oyster leaves
By Jamie
Netted Brill (Looe, Cornwall)
Hako-sushi, braised kombu, Kayaku rice
By Masaki
Creel caught langoustine (Dingwall, Scotland)
Plankton, seaweed, bee pollen miso and burnt onion
By Jamie
Potted Native Lobster (Newquay, Cornwall)
Lobster miso foam, kombu cured caviar, wild garlic leaf
By Masaki
Line caught squid (Looe, Cornwall)
Chicken wing, radish and tuna heart
By Jamie
Netted skate wing (Looe, Cornwall)
Seaweed cultured butter, Monk’s beard. Icelandic sea urchin
By Masaki
Netted monkfish (Helston, Cornwall)
Oyster mushroom, squash, and chestnut
By Jamie
Kumquat sorbet
Turmeric, goji berry
By Masaki
Hoji tea pain perdu
Asakura sansho, goat cheese ice cream
By Jamie
An additional discretionary service charge of 15% will be charged on the night.
Terms & Conditions:
Unfortunately, due to the nature of the event, we are unable to accommodate dietary requirements.
Reservations cancelled less than 48 hours before the event will be charged the total price of the event ticket.