Fusions Restaurant & Bar

There must be quite a few who wonder at the real meaning of the word fusion in relation to culinary considerations. Perhaps Fushions should consider offering short courses introducing people to just how it should be done. Humayan Hussain writing in the Guardian in July 2004 said, "Experimentation is a key here, with chef Michael Chapman using modern British cooking as a springboard to dive into strong oriental flavours, culminating in some winning combinations".

The restaurant is not large - some 24 seats in a modern, stylish setting with vibrant colours, a relaxing bar and lounge, plenty of parking and ideal for parties, family gatherings or extra special occasions.

Fusions make great play of its suppliers, and their dedication to the "shopping" yields results that are the envy of many. Immense trouble is taken in not only sourcing quality suppliers but also keeping them on side once they are members of the team. Godden Butchers supply the meat and game, an old established firm that has now sold all its shops and concentrates on supplies to the trade. Fish and seafood comes from Phil Bowditch, in Marlow.

Deli of High Wycombe, stocks the very best in fine foods, wines and beers, including a breathtaking range of traditional British cheeses. Both Phil Bowditch and Deli are Rick Stein Food Heroes. And so the list goes on, with results on the table at Fusions that bear eloquent testimony to chef and supplier alike. Time to look at the menu, starting with the á la carte, amongst which expect to find potato and scallions soup with seeded bread, King scallops pan-fried with mangetout and pancetta, or Capri, layers of fresh tomato and buffalo Mozzarella baked and finished with balsamic vinegar and basil.

Main courses tend to feature beef fillet with porcini mushrooms and caramelised on ion with red wine vinegar, pan-fried salmon steaks finished with sharp capers, celery and fennel seed, or grilled tiger prawn marinated in fruit juice served with sautéed bell pepper. Braised lamb shank is served with red wine Arborio risotto, shrimp and asparagus. Lovers of red snapper will find it pan-seared with a tangy lemon and basil sauce and served over honey-roasted vegetables. Vegetarians will take delight in the butternut and goat's cheese tower, with honey and sautéed spinach.

Delights to follow may include a chocolate tart with Guinness ice cream, red wine poached pear with pancake stack and vanilla ice cream. Special menus for special occasions like Valentine's Day or Christmas are introduced, and the standard á la carte menu is subject to changes brought about by the market or the season.

The wine list is a carefully chosen range of bins from the world over, making no exceptions and with tradition maintained, though not to the exclusion of some interesting additions that carry the mark of a professional nose.

Two offers are worth considering; the Early Bird, when by ordering before 7 pm your meal includes a complimentary bottle of house wine, or the Wycombe Swan which also offers a complimentary bottle of wine on presentation of your theatre ticket, both subject to advance bookings being made.