Eddie Gilbert

Leave the hurly-burly of Ramsgate’s King Street behind as you enter this enterprising fish restaurant with three strings to its bow. A large counter strewn with glistening, ethically sourced seafood does a brisk trade with the town’s piscophiles, as does the capably run chippy at the back. But head upstairs to the nautically themed restaurant if you fancy indulging in the likes of crispy smoked eel ‘soldiers’ with a soft-boiled duck egg, fillet of wild sea bass with mussels, pak choy & a saffron, lemongrass & ginger sauce, or even Kentish venison loin with a braised faggot, swede fondant, confit garlic & venison jus. Fish & chips also turns up on the restaurant menu, alongside fishcakes & a few lighter dishes such as crispy calamari rings with lemon mayo. Gadds’ Black Pearl stout & chocolate ice cream served in a brandy snap basket makes a very satisfying finish.