Bounce Magazine October 2017

OCTOBER 2017 OCTOBER | ISSUE 2017 #60 | ISSUE | FOOD #60 & DRINK
some roasted nuts, served in a high ‘on trend’
copper saucepan, a material widely used
throughout The Pier, we enjoyed the comings
and goings whilst the sun started to set. It was
soon time for dinner, so we settled Archie in
the room for the night and headed up to the
Brasserie restaurant.
As you pass reception, a sweeping staircase
leads into the romantic, harbour side
Brasserie, open, but separated into various
areas and nooks. We were lucky enough to be
seated next to the elevated front terrace and
on this particular evening overlooked the end
of that phenomenal red sunset.
If seafood floats your boat you’re certainly in
the right place and as keen vegetarians the
seafood heavy menu was very appealing to us
indeed. As we browsed, we nibbled away on
crispy warm sourdough, washing it down with
a glass the house wine that was very pleasent.
To start, I could not resist one of my all time
favourites, ‘The Classic Prawn Cocktail’. I
always think the hardest element to get right
in a Prawn Cocktail is the Marie Rose Sauce,
and there was no messing about with this one,
it was delicious! Sam chose the ‘Springtide
Fisheries Smoked Salmon with Lemon Puree,
Cucumber, Fennel and Dill’, it was pretty, but
unfussy and after stealing a bite (as I always
do,) I can confirm it was fresh, zingy and a
perfectly well rounded starter.
For the main course Sam continued to steer
his ship towards another fish dish and couldn’t
resist trying the luxurious ‘Harwich Lobster
Thermidor’, which we were told, was caught
overnight off the Harwich coast. Now that’s
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