An ocean to plate philosophy inspires everything we do. While you were sleeping this morning, The Atlantic team was hand-selecting 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 excite the senses; from the oyster bar and a la carte, through to the degustation menu. This harvest is complemented by carefully-sourced produce from local and specialist suppliers. Some might 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