For my main I had the blue crab tart which consisted of a buttery shortcrust pastry, packed to the brim with fresh, handpicked crab meat and topped with cheese and harissa. It was sitting in a creamy, flavourful lobster bisque sauce and a garnish of greens. I really liked this because all the elements of the dish went so beautifully together, from the mild sweet crab to the rich bisque.