Our mains then arrived at the table and the aromas that were present were truly phenomenal. The seafood all had a very pleasant aroma and there was no distinct ‘fish odour’ which indicated to us that the seafood was exceptionally fresh. My king prawns, which were served in a bisque, released an aroma of fresh garlic and an assortment of herbs. The prawns were perfectly cooked as they presented a soft yet vivid red colour. With the addition of the slightly orange-coloured sauce and garnishing of lemon, the plate reminded me of a true summer sunset which further reinforced the idea that Sole truly considers the season when serving dishes to their customers that truly complement the atmosphere that is created during each season.

My guests had all informed me that their dishes were all extremely fresh and perfectly cooked. Both the Black Angus Ribeye and the Surf ’N’ Turf steaks were tender and simply seasoned to perfection. It is important to add that both guests who ordered steak requested for them to be cooked a certain way and both requests were followed with both being cooked medium rare – a small yet highly appreciated and noted consideration. My other guest ordered the grilled branzino. The fresh fillet had a slight sweetness to it and the knife effortlessly cut through. It was paired with a silky smooth mashed potato and finished with a Mediterranean sauce consisting of fresh lemon, fresh herbs, white wine, olive oil and garlic. The garlic elevated the dish to the next level thanks to its distinct and fresh flavour profile. My final guest opted for the octopus. The octopus melted like butter and had a lovely rich and intense flavour – thanks to the tomato sauce that accompanied the dish’s main attraction.