Under new Head Chef Andrew Smith and his team the menu at Plush has undergone exciting changes. While there is still plenty of fresh seafood, including top quality oysters, scallops with cauliflower puree and crispy parma ham and pan fried seabass with tomato and crab mash, the menu now has a more traditional tone. Classics such as rack of lamb with a mini shepherds pie and glazed carrots is a particular favourite with regulars.
With a range of interesting specials being run throughout the week there is a wide choice for fish and game lovers. Recent specials have included grilled red mullet and seabass served on Thai glass noodle broth and confit duck leg on a black pudding, butter bean and tomato casoulet
Plush also has a set menu available Monday to Friday noon – 2.30pm and Monday to Saturday 6 – 7.30pm with two courses for £12.95, three courses for 15.95 and three courses including half a bottle of wine for £19.95.
The restaurant itself is a delight in which to eat. There are around 70 covers in the intimate dining room with mahogany tables and high-backed leather chairs well spaced on the polished wooden floor. Wall mounted lamps provide intimate lighting in the evenings, making this the ideal place to impress someone on a first date, anniversary or other special occasion. A separate dining room, seating up to 18 people on one long table is available for larger parties. This room has bare brick walls and would be perfect for business dinners or private gatherings.
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