Rockfish is a mini-chain of seafood restaurants in the south west. We’ve been to their flagship place at Brixham so knew the score. The menu has a range of starters and “always available” main courses. But there’s also a list of seafood which may or may not be available that day. It depends on what the day boats, including the restaurants’ own boat has landed at Brigham, that morning. As Rockfish’s slogan goes “Tomorrow’s fish is still in the sea”. The server will mark up the menu with what is available, explaining how they’ll cook it (usually simply on the plancha or under the grill) and how much it’ll cost.
There’s crispy calamari to start. Cuttlefish rather than the more usual squid. It’s coated in a light batter and quickly fried. Really light and fresh. And really delicious. There’s a scattering of spring onion and slices of red chilli. And a dish of sweet chilli sauce for dunking. The other starter was scallops, presented on the half shell, with a topping of garlicky breadcrumbs which had crisped up as it was baked.
We both ordered from the half dozen or so fish that have been marked up as available that day. Plaice was simply grilled. Sides are chargeable extras – in this case, chips, a tomato salad and a bowl of aioli. For the other, a whole Dover sole which came with garlic butter to drizzle over it. Buttered new potatoes and samphire were the server’s recommendations to go with it. She was spot-on they worked perfectly. It’s worth noting that these fish “specials” are not cheap so go with deep pockets to enjoy them.
Desserts here are limited to ice cream or a dessert of the day, neither of which appealed so we just finished with coffee.
Service was exemplary – efficient and engaging. She was a natural for the hospitality industry.