Contrary to popular belief Cornerstoneisn’t simply a seafood restaurant. That said, being a native of Cornwall and a Nathan Outlaw protégé, chef Tom Brown sure can cook… cure… and souse… his way around a fish.
On the day we dined, there was a token meat dish on the menu too – a braised beef croquette – but this naturally came with an oyster mayonnaise. We ordered the entire menu, which came out well paced for sharing. We were a table of three (2 x normal people + 1 greedy fecker) but it would’ve still been an ample feast for four.
Sourdough Toast, Netherend Farm Butter
Pickled Oyster, Celery, Horseradish, Dill
Raw Bream, Brown Butter, Capers, Lemon
Cured Monkfish, Almond, Grape, Sherry Vinegar
Soused Mackerel, Gooseberry, Cucumber, Seaweed
Cured Salmon, Lime Pickle, Coconut, Coriander
Grilled Hispi Cabbage, Smoked Cod’s Roe
Braised Beef Croquette, Pickled Carrot, Oyster Mayonnaise
Potted Shrimp Crumpet, Kohlrabi, Gherkin, Parsley
Roast Pollock, Café de Paris Hollandaise
Grey Mullet, Roast Chicken Butter Sauce
Octopus Cassoulet, Hog’s Pudding, Beans
Peach Melba Mille Feuille, Clotted Cream
Chocolate Fondant, Cherry, Hazelnut