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Mitch Tonks made his name with the Fishworks chain a few years ago, and 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 and Chips in Dartmouth, he launched this Bristol sibling in 2009. Delicate touches and flashes of inspiration are applied to a menu that runs from devilled monkfish livers or scallops roasted in the shell with white port and garlic to Devon skate with sauce ravigote or gurnard cooked over fennel with leeks and butter. Seasonal partridge and 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 and service comes from sharp staff who know their stuff.
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