Fishworks Marylebone is the sort of restaurant that reminds you why seafood is best enjoyed simply. Sitting on the ever-charming Marylebone High Street, surrounded by elegant Georgian architecture, independent boutiques and neighbourhood cafés, it feels perfectly at home in one of London's most village-like corners. Just a short stroll from Regent's Park, it's an easy choice whether you're planning a leisurely lunch, a pre-theatre supper or a relaxed dinner after an afternoon exploring the area.
Part of its appeal is that Fishworks transcends the usual restaurant restraints. Attached to the dining room is a traditional fishmongers, where locals stop by to pick up sustainably sourced seafood to cook at home. That connection between fish counter and kitchen gives the restaurant an authenticity that's hard to replicate, with every dish celebrating seafood at its freshest.
Sustainability sits at the heart of the menu. Fish is harvested daily from British waters, working closely with local fishermen who champion responsible fishing methods, while experienced fishmongers prepare everything with expert care. The result is a menu that changes with the seasons and showcases whatever is at its very best.
To begin, the homemade Brixham fish soup is a comforting classic, served with croutons and rouille, while Moules Marinières arrive in a fragrant white wine, garlic and cream sauce alongside toasted artisanal sourdough. Crispy peppered squid with salsa verde offers a lighter option, and the harissa couscous salad with roasted vegetables, chickpeas and grilled halloumi provides something equally satisfying for those looking beyond seafood.
If you're celebrating, the Fishworks Tasting Platter for Two is undoubtedly the showstopper. Arriving across two impressive tiers, it includes grilled sea bass, sea bream, halibut, salmon, tiger prawns and scallops, alongside lobster, Devon crab, oysters, mussels, clams and crevettes served on ice.
Main courses include samphire linguine, packed with squid, mussels and prawns in a classic white wine, tomato and basil sauce, while oven-roasted sea bass is baked simply with lemon thyme, olive oil and sea salt. The grilled seafood platter combines scallops, sea bass, sea bream and chilli, ginger and garlic prawns, while the classic seafood bouillabaisse comes in a traditional copper pan with plenty of sourdough for soaking up every last spoonful.