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Mango might be a popular tropical fruit in South East Asia but this relatively new namesake restaurant aspires to serve Seaham residents some well-known Indian dishes with exciting new flavours. With stunning views out across the North Sea, the cooking here prefers to redefine all that you know about Indian cuisine, so there could be a tandoori chicken chat and fried fish fillets marinated in spices.

You might see the usual vindaloo, dhansak, chettinad, jalfrezi and makhani on the menu but certain dishes such as bardarmi lamb cooked in a special curry sauce with coriander and herbs provide a touch of innovation. Cooking in a tandoor is considered healthy and more so if prime cuts of meat are marinated and seasoned with fresh herbs so that flavours are pronounced, which gives you an excellent reason to try the mixed grill of chicken wings, tikka, lamb chops and grilled prawns.

In 1815, Lord Byron was married to Anabella Milbank at Seaham Hall. Whether or not this piece of information is likely to enhance your appetite is perhaps questionable, but certainly, the standards now set following the conversion of this former stately pile are commendable. Little has been lost and a lot, like a Michelin star and three AA rosettes, gained in the process.

History does not relate the details of the wedding feast but it seems likely that Byron would have approved. Perhaps a mosaic of rabbit with celeriac cider and apple caramel, followed by caramelised Goosnargh duck breast, braised fennel, fig puree and foie gras red wine sauce, culminating in a chocolate fondant with chocolate sorbet for the more robust? Whilst by the standards of the day this might have seemed a little light on variety Byron probably had other things on his mind.

As for the splendid wine list there is little doubt that Byron could have been seriously challenged, resulting even in delayed consummation. House wine from £20.