Fresh Devon Crab
This week, our Head Chef has added a new, zesty addition to the menu; lemon-dressed Devon crab served with steamed samphire, and topped with a salsa of diced watermelon, green chili and shredded mint.
The versatile Devon crab is hard to beat with its meaty and flavoursome characteristics. Additionally, it is sustainable and has soared in popularity over the last 10 years; chefs have been pioneering the lighter crab dishes (places such as Norfolk, Cornwall and Orkney are also popular destinations for clawing in the crustaceans), and festivals have taken place in the crab’s honour.
This dish, created by our Head Chef is the perfect example of the flavours and textures that crab pairs beautifully with – the sweetness and crunchiness of the watermelon could not be a better match, and the chili and mint give a tangy sweetness to balance the richness.
Our Deputy Head Sommelier, Emmanuel has picked a brilliant, crisp Greek wine to pair.
A glass of 2016 Assyrtiko Estate, Argyros, Santorini pairs beautifully with each component of this dish.
Originating from one of the most iconic wineries in Santorini, this region is pure heaven for mineral driven wines, born from vines planted on volcanic soils. The vines are trained in a traditional method named Kouloura, resulting in basket-shaped bundles unique to Santorini.
This is a classic expression of Assyrtiko, with a fresh yet intense mineral character, along with zingy, citrus aromas and just-ripe pear. This savoury and steel-like wine works in unison with the delicate flesh of Devon crab, and the slightly salty finish will nicely mirror the saltiness of the samphire. The texture of the wine and intense flavour spectrum handles both the green chili and cayenne pepper.
A vibrant, exquisite pairing.