Tuesday, June 26, 2012 - 'This is unbelievable,' enthused Frank of his roasted Norwegian halibut fillet with langoustine dumplings, a truffly cassoulet and sauce bisque. 'Firm, fresh, crispy skin, fantastic flavour. Wonderful. I really love my fish, and can't understand how I'd never heard of this place.' The ref had the wild fillet of Cornish sea bass cooked in basil oil, with barigoule sauce, fennel compote and tapenade. 'There are loads of notes going on here, all glorious.'...We settled the bill and left agreeing that One-O-One needs money spent on its decor and staffing levels, and then someone to promote it.