And the cheerfulness and helpfulness of the staff and the comfort and ambience of the dining room. Zilli fish is spacious and light with submarine colours and textures. It occupies a corner site on Brewer Street with big windows through which, from time to time, people ogled the marvellous food on our plates. There's a very large fish tank over the bar where lobsters and bass lurk, waiting for their culinary apotheosis. Fishing them out looked a dangerous operation, there's so much beautiful coral in the tank.
Tables are small but well spaced, mainly because of the luxurious chairs.
The menu is nicely balanced with nine antipasto dishes, eight pastas, nine main dishes and four meats including Aldo's famous suckling pig. As soon as you arrive, shimmering green oil is poured onto your plate, delicious breads are offered for dipping and there was a delicious puree of fresh sardines, anchovies and herbs to spread. My starter was a beautiful marriage of large Mediterranean prawns with a salad of roasted sweet and sour peppers with crisp, blanched dandelion leaves. This was perfect in its simplicity, enhanced quite sufficiently by some super home made herbed mayonnaise. Another antipasto dish was made from chargrilled king scallops that had been threaded onto rosemary stems.