Debating between these two on my mid April LHR-SAN F flight:

• Seared fillet of aged Herefordshire beef with caramelised caper butter and red wine sauce, roast vine tomatoes, wild mushrooms and pine nut
• Roast fillet of halibut with Brixham crab bisque, preserved lemon and buttered samphire

Sounds like it’s on many of the menus. If you have one or both, I’d love to hear your assessment.
Thanks