With the experience of handling the freshest fish in the country chef Mitchell Tonks has created a large repertoire of simple recipes for your enjoyment in the seafood caf . The enjoyment comes from the simplicity knowing that every mouthful of perfectly cooked fish arrived at the quay the previous evening with light simple sauces which enhance rather than take over the delicate flavour of the seafood. Fresh shellfish is cooked daily and served heaped on ice with a simple olive oil mayonnaise and the wine list is chosen specifically from the top producers across the world to further enhance the exhilaration of eating fresh fish cooked simply. It is this approach that has won the caf many awards, including the Good Food Guide's fish restaurant 2000 and numerous reviews in the top Sunday broadsheets and consumer magazines.
Early booking is now advisable to enjoy the experience.
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