A summery take on the French classic, the delicate plate will be made with wild sea bass, ginger and lime, and served with a condiment of Amalfi lemon and garnishes of caper berries, Tropea onion, borage flowers, seaweed and salmon eggs. A perfect plate to enjoy on a warm afternoon or a balmy night, the dish will be available for both lunch and dinner and will be priced at £16.