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@Dooks-Fatberg
Dishoom's good.
^^^^^^I'm pretty live and let nom when it comes to food (and plates) but I have to admit to being prawnberry skeptical too. I get sharp fruit with oily fish. Rhubarb with mackerel, citrus with salmon etc. Delicious. But sweet fruit with sweet seafood? Skeptical.
I'm not a seasonal food bore either (i'm with Jay Rayner on this one) but Strawberries in January? You might as well serve a slow-cooked beef and dumpling stew with your mid-summer afternoon G&T. Tis not normal.
And finally, who does mastercheffy plate-smears of sauce and twisty lemon slice garnish for home cooking? For one?