The Chef Patron is Theodore Kyriakou who although Greek has done time in the international cooking scene, most recently at the Stepping Stones in Battersea. Theodore will continue to be in charge under the new owners. Livebait deserves to do well as long as they can keep up the good work, cutting no corners, and not letting expansion plans divert them from maintaining such admirable quality. Fresh shellfish from Stg 2.00 for a half pint of cockles, to Stg 2.00 each for native oysters and chargrilled crevettes. Crab average out at at Stg 8.75 and half lobster at Stg 10.95.
Warm starters cost about a fiver each, and the main courses are in the range eight to eleven pounds.
Puddings cost from Stg 3.50 to Stg 4.00. A typical three course meal of crustaceans, starter and main course will cost about twenty pounds, so a full meal for two with drinks and service will cost the usual Stg 70.00. The beauty of Livebait's menu, however, is its flexibilty. You can pop in and enjoy some fresh shellfish, an interesting starter plus a glass of good wine for about a tenner. That's good value.