The Fish Market Restaurant (2008)
The Fish Market openened up earlier this year on the site of what was Joined Up Whiting on Sutton Harbour, near the Barbican. It's the brainchild of local restaurateur and businessman Edmond Davari and seafood chef John Raines. Edmond is well known for his restaurant concepts in Plymouth as he also owns the Italian fine dining restaurant Zucca and Moroccan cafe Souk, both also on Sutton Harbour. Davari has subsequently just opened another two themed restaurants around the corner on the ground floor of the Eau 2 Building. Asia Chic, a stylish pan-Asian venue and Rocco Y Lola, a tapas restaurant.
The great plus points for The Fish Market are of course its location, on the developing Sutton Harbour which has a different and more tranquil view of the Barbican and its moored yachts. The fish comes in daily from the market on Sutton Harbour a few yards away from the restaurant. Although the restaurant is housed in a modern building the interior more than compensates for this, the décor has been kept simple using plain white and wood, the walls feature abstract fine art paintings and Stanley Simmonds paintings depicting London's Billingsgate Fish Market in times gone by. The tables are laid with crisp white linen, designer cutlery and glassware, the ceiling features hanging sail cloth which creates a more intimate atmosphere and helps soften the acoustics, pure white lilies and soft lighting complete the look whilst subtle Jazz music in the background provides a dreamy mood. The view over the al-fresco area is directly onto the water with the gently rocking yachts and fishing boats.
Head chef John creates tempting menus that change everyday (catch dependent). Passionate about fish and local, seasonal, produce, John tries to use as much wild and foraged ingredients as he can and produces fresh simple dishes with a modern European influence. Although John uses his relationships with local small holders and farmers for top quality meat, fruit and vegetables, fish is king here and he works with day boats to secure the freshest, highest quality fish and seafood available anywhere. John will go out and forage wild food and brings back to the restaurant whatever the season dictates; Samphire, mushrooms, wild garlic, seaweeds, sorrel and berries.
There is al fresco dining for up to 40 and lunch sees a choice of three dishes (meat, fish, veggie) at £9.50 - perfect for a fast turn around business lunch and this menu runs alongside the a la carte menu which itself changes daily. Expect starters of lobster bisque, aioli and croutons or hot cracked crab claws with olive oil chilli and garlic. Mains include roast tranche of turbot, gratin potatoes and green peppercorn sauce or pan fried hake fillet, creamed leeks and surf clams. The a la carte menu is currently featuring game with starters such as Partridge with black pudding mash & caramelized apples (£9) and mains of Pan fried brill fillet with surf clams & creamed leeks (£16.50) or Wood pigeon breast with spiced red cabbage & port sauce (£16.50). Front of House is covered by restaurant manager Ian Curzon-Berners who adds a professional touch and as a wine fanatic has brought a real talent and passion to the drinks list. The wine list spans 25 bins plus some bin ends, a choice of new and old world, with the house wines coming in at £13.75 or £3.75 per glass. He is sourcing local Westcountry produce direct from the producers. With a keen eye for local wines, beers and ciders, the new drinks list that Ian has put together is sure to be something of an eye opener for customers at this outstanding fish restaurant.
Being an agent and member of English Wine Producers and CAMRA, Ian is in the position to bring in a larger range of local drinks which makes the restaurant something of a specialist when matching local food and drink. They stock bottle conditioned ales Devon Dew and Whistle Belly Vengeance from Plymouth's very own Summerskills Brewery. A selection of English wines from Old Walls, Sharpham and Camel Valley from as little as £4.50 a glass and an interesting Cider, Thatchers Oak Matured which os conditioned in rum casks.
The Fish Market Restaurant
2 North East Quay
Tel: 01752 665 325
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