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After starters that set the bar high, the fish course at Crug Glâs somehow raised it further. Across two visits - lunch and dinner - Chef Sean Phillips sent out four dishes that showed off both his classical technique and his instinct for big, warming, sauce-driven flavour.
A proper Bouillabaisse is a labour of love, and this one delivered on every front. A rich, smoky sauce carried real depth of flavour, built to showcase the giant king prawns sitting at the centre of the bowl. Served alongside a rouille sharpened with mustard, garlic and butter, plus good bread for mopping, it was the kind of dish that demands you slow down and savour every spoonful.
Simply some of the best mussels we've ever had. Huge, meaty and perfectly cooked, they sat in a creamy sauce rich with flavour - comforting, indulgent, and every bit as moreish as the Bouillabaisse before it. Butter and bread came alongside once again, because a sauce this good was never going to be left in the bowl.
Moving on to the dinner menu, the monkfish was a real showcase of the fish itself - meaty, full of flavour, and cooked with real confidence. Celeriac brought an earthy, comforting note, while mussels tied the dish back to the sea. A Café de Paris sauce, classically rich with herbs and butter, brought everything together.
A classic white fish and greens combination, elevated well beyond the everyday. The John Dory arrived with beautifully crispy skin, while peas and baby gem kept the plate fresh and light. The cider sauce was, once again, warming and utterly moreish - the kind of plate you want to lick clean.
If the starters set the tone, the fish course confirmed it: every dish sauce across this visit has been filled with wonderful elements but also come together to delivery outstanding flavour.
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