Large Plats: Hearty Global Mains from Land & Sea
Our mains are defined by contrast. Think crisp skin against soft purées, rich proteins balanced by zesty reductions, and dishes meant to be savored slowly.
This is our Chili Miso Glazed Grilled Salmon. The richness of the fish is balanced by a subtle heat and served with soba noodles and a silky smoked corn beurre blanc. It's a plate you'll remember.
A study in texture and flavor. This pan-seared seabass features a perfectly crisp skin, resting on a bed of parsnip purée and greens, topped with a bright heirloom tomato and olive compote.
Our Grilled Tenderloin Steak is a customer favorite for a reason. Watch as we plate this perfectly cooked steak, complete with a bone marrow crust, creamy mashed potato, and a rich truffle jus.
Indulge in our melt-in-your-mouth Sticky BBQ Pork Belly. It's slow-cooked until tender and served with a sweet charred onion and apple purée, crispy potatoes, and crunchy pork crackling.
An unforgettable classic you'll want to order every time. These are our shrimp-stuffed chicken wings, glazed in a sticky gochujang sauce and brightened with kimchi and fresh scallions.
For a satisfying and flavorful meal, I recommend the Smoked Chili Grilled Prawns. They are served over a fresh corn and barley risotto with a salty feta crumble and a zesty picante salsa.
A refined and delicate main course. Our Braised and Pulled Lamb Crumbed Steak features a caramelized onion and mint crust, served with creamy mashed potatoes and a savory lamb jus.
From raw fillet to finished plate, see how we prepare our chili miso glazed salmon. The fish is pan-seared to achieve a beautiful caramelization before being plated with soba noodles and sauce.
The final moments of plating our pan-seared seabass. A spoonful of heirloom tomato compote is added, followed by a drizzle of herb oil, completing this elegant seafood dish.
A perfect pairing for a Monday evening. Our protein-forward pan-seared fish main, accompanied by a glass of crisp bubbly.
About Large Plats: From Land & Sea
At Plats, our large plates are about balance. We look for the contrast, like a tenderloin with a bone marrow crust or a seabass with skin so crisp it crackles against the parsnip purée. It isn't just about the protein; it's the jus, the char on the vegetables, and the way the plating brings the Land & Sea to life on your table.
Our approach to mains is simple: we respect the produce. Whether it’s a cut of Belgian Pork, a fresh Seabass, or our signature tenderloin, we treat it with the same level of curiosity we bring to every dish.
Technique matters to us. You’ll notice our seabass isn't just pan-seared—we pay close attention to achieving that perfect caramelization that keeps the meat moist while the skin stays crisp. Our tenderloin comes with a bone marrow crust because that extra layer of richness makes the difference between a good steak and a memorable one. We do not believe in heavy, masking sauces. Our jus, whether it's truffle or a lamb reduction, is reduced over hours to ensure it complements the meat rather than overpowering it. We balance hearty proteins with lighter elements like parsnip purées, charred seasonal greens, or a zesty tomato compote to keep the meal feeling balanced.
If you’re deciding between dishes, know that our pork belly is slow-cooked for hours to melt-in-your-mouth perfection, while the fish dishes are our go-to for something lighter but equally satisfying. Come hungry, and perhaps ask our team about the wine pairing of the evening.
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