An ocean to plate philosophy inspires everything we do. Every morning, The Atlantic team hand-picks an unrivalled selection of wild and sustainable fish, unique oyster varieties and pristine shellfish to bring to today’s menu.
Executive Chef Donovan Cooke has created a series of menus designed to rouse the senses; from the oyster bar and à la carte, through to the degustation menu. This harvest is complemented by carefully-sourced produce from local and specialist suppliers.
Some may think it obsessive to hunt for the perfect ingredient.
For The Atlantic, it is a necessity.
“Next to excellence comes the appreciation of it.”
William Makepeace Thackeray