Horeaus Seafood Restaurant

How many restaurants can boast of having a creator of a world famous pudding in its kitchen? Well, Horeau's can because the bannoffee pie was invented by their chef. That's not to say that desserts are their only forte. It is seafood that is owners Christine and Claude's passion.

There's fish soup with rouille and cheese croutons and steamed mussels with shallots, white wine and cream for a start and fillet of red snapper baked with chilli, cumin and coriander and lobster oil as a hearty main course.

Their specialities include whole lobsters, chilled with salad and lemon mayonnaise or thermidor, and crab, chilled and dressed or au gratin. There is an extensive wine list and a good selection of desserts for those who still have room. Special theme evenings are also conducted from time to time.