A Dorset CHEF who worked under Marco Pierre White celebrates the best of the UK coast with his extensive seafood menu as he comes out of lockdown.

Food is truly the name of the game for Matt Cook, owner and chef of Maison Sax, who has curated his menu to showcase the best of the coast.

He started his hospitality career at the age of thirteen working as a kitchen porter in Wareham, Dorset. He then graduated from City and Guilds at Bournemouth & Poole Hotel School, which included six months of work as a pastry chef at Hotel Bretagne in Questembert, France.

Matt stayed in France and worked in Morzine and Courchevel, before settling in neighboring Switzerland, then Australia, before embarking on a Royal Caribbean ship.

Inspired by his travels the world, Matt decided to return to his home ground of Dorset and take over House Sax in 2019.

Since then he has carefully curated each dish, informed by his many years of experience in the industry, including under the guidance of Marco Pierre White.

The fresh oysters come from Poole Bay and are served with shallot vinegar. They are sold individually as well as in half a dozen and dozen sets for groups or those who really want to have fun.

Beyond oysters, the menu celebrates a range of seafood; from the stack of tiger prawns and avocados to grilled Spanish sardines and local scallops served with morcilla sausage and seaweed butter.

Sharing platters of meat, fish, and cheese are on offer to satisfy all taste buds, as well as gourmet pub classics including a range of burgers, sourdough sandwiches, and sirloin steak.

Fruity desserts take center stage with delicacies such as citrus pie and elderflower sorbet, Dorset apple cake and fruit pavlova. Gourmets will be delighted by the chocolate mousse.

In true Dorset style, afternoon tea is offered with three different variations of the classic available daily between 3pm and 5pm. Other special events on the menu include Sunday Lunch and Bottomless Brunch.

What are your favorite seafood restaurants in the area? Let us know in the comments.

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