1. Local Hand Dived Scallops
The King Scallop, as it’s known in Jersey, also goes by the name of great scallop or pecten maximus. The scallops are collected in an ethical and environmental way - dived not dredged. They arrive at the restaurant fresh and are then pan-seared and served with a range of different seasonal garnishes.
2. Seasonal Menu's on Rotation
With this fresh and local theme, The Bass & Lobster Foodhouse likes to offer patrons the finest selection of each seasonal harvest. Seasonal menus are on rotation. At different times of the year the island’s local clientele can take advantage of a wide range of Jersey produce.
3. Excellent local food
Creative cuisine that supports local farmers and pays particular attention to the appetite of every customer.