Submerged @underthesearestaurant - Tumblr Blog

Our menu

Updated version !!!

About us

Our origin story;

We are all members from the same diving club. We became friends in no time because we all work in restaurants and we all have a passion for food. We regularly started visiting restaurants together, going on trips and so much more. We were often talking about starting a restaurant together and we finally did it. We can now finally combine our passions for scuba diving and food. We are glad that we can finally present to you submerged: a restaurant where you can enjoy fish swimming around and also eat some delicious seafood.

Our signature dish

Salmon ( roast salsify - pine - rye - lemon creme)

Did you know

Lobsters were once considered the poor man’s chicken. In Colonial times, it was fed to pigs and goats and only eaten by paupers.

by Kobe

#did you know

Did you know

You probably did know that a pufferfish is poisonous. But did you also know that a pufferfish is a delicacy in some countries. So yes people eat poisonous fish willingly, but pufferfish isn’t just a normal poisonous fish. It’s even more toxic than cyanide and each year about 20 die because of badly prepared fish. So chefs must undergo rigorous training, then take an in-depth exam to be legally allowed to prepare the poisonous puffer fish. That’s why the fish is so expensive because only a few people can make it. It’s also expensive because it’s near threatened. But luckily for you Joren, our chef is one of those chefs who can and is allowed to make it. So you don’t have to fly to Japan to taste it. Although it’s the most expensive fish on the menu.

By Guillaume

Source: https://www.businessinsider.nl/japan-poisonous-pufferfish-delicacy-expensive-cost-2019-7?international=true&r=US

#did you know

Did you know

Did you know that a single oyster can filter 227 liters of water a day. Oysters play a major role in removing pollution from the sea and helping other marine life, but 85% of the oyster beds worldwide have been lost. It makes them the world's most endangered marine habitat. The collapse of their populations means that ocean cleaning is reduced at a time when water pollution is a bigger problem than ever. Now scientists are trying to reintroduce them to areas where the oyster population has fallen.

by Joren

source:https://www.businessinsider.com/oysters-clean-oceans-solent-2018-12?r=US&IR=T

#did you know

Did you know

Did you know that the red color of a salmon is due to a pigment called astaxanthin. A salmon is normally a white fish. The red pigment is made by algae and single-celled organisms that are eaten by shrimp.When a salmon eats shrimp, they accumulate the pigment in their fatty tissue. Because a salmon doesn’t lose the pigment, he will turn red after a while.

By Sandra

source:http://www.food-info.net/uk/qa/qa-fp13.htm

#did you know

Pictures form outside the restaurant, enjoy ;)

The menu for today:

Tuna carpaccio (2 persons)

Basboussa honey cake with kombu kelp

Wild sea bass fillets

#hungry #menuoftheday

Who we are

Last but not least we have our sous chef Sandra Seghers. She is a new talent in the cooking business. She graduated last year from the Auguste Escoffier School of Culinary Arts. That is one of the best culinary schools in the world. So she certainly knows what she’s doing.

Who we are

Guillaume Smet is the waiter he is a good friend of our cook Joren. They have worked together for 3 years so they will collaborate pretty well. He has worked for many restaurants over the past years, including Sketch.

It seems that we got visitors. Feel free to visit us (addres in bio)

#diving #hello from the other side

Who we are

Kobe Van Steenbergen is the manager of the restaurant. You may know him because he came up with the idea of a restaurant under water. Before he stepped into the restaurant business he invested in Bitcoin so he has much money. He has a degree in business administration and he has worked for other restaurants.

About us

Many people ask us why we started a restaurant. It’s because we want to combine our love for the sea and seafood. Submerged is one of England's most unique restaurants and is located in the heart of an aquarium. We want to offer our guests traditional seafood at the highest level. The quality of our food lies in the composition of the best fresh products from the sea. We want to blow our guests away with delicious food, which is prepared with passion, but above all we want to provide an unique dining experience that ushers our guests beyond their comfort zone. Each guest will be given an opportunity to experience the sea from up close, exploring the marine life in ways they otherwise may never can.

today’s menu of the day:

Salmon tartar with green apple

Loch duart salmon confit, roast salsify, pine, rye, lemon creme

Shony seaweed shortbread

Who we are

Joren Renders is the chef of the restaurant. He has been working in restaurants for 7 years so he has a lot of experience in the kitchen. He has also cooked in many three star restaurants like Gordon Ramsey and Sketch. So you will surely enjoy the dishes he makes.

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