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Mitch Tonks made his name with the Fishworks chain a few years ago, & he is now back in the game, pursuing his piscine passions with a clutch of eateries in the West Country. Following the
success of Rockfish Seafood & Chips in Dartmouth, he launched this Bristol sibling in 2009. Delicate touches & flashes of inspiration are applied to a menu that runs from devilled monkfish
livers or scallops roasted in the shell with white port & garlic to Devon skate with sauce ravigote or gurnard cooked over fennel with leeks & butter. Seasonal partridge & haunch of
venison add a meaty interest, while rice pudding with damson jelly is a typically calendar-friendly dessert. The food is backed by a commendable wine list, & service comes from sharp staff who
know their stuff.
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