After receiving an invitation during the Fal River Festival to visit Rick Stein’s Fish restaurant in Falmouth, I considered going by myself since Jonny refuses to eat seafood. I dreaded the thought of him sitting opposite me, sniffing around and only able to order chips.
In the end I’m so glad I persuaded him to come along. In his own words on Facebook: “the restaurant was spot on. Sparkly clean, no smells of fish, very good service n very good food. Also you can get a three course meal from £20. Considering how good the food was I think that’s very good value…”
So there you have it, Mr Stein: I expected to love the menu, but getting Jonny’s approval felt priceless.
Even though he was impressed, I still couldn’t tempt him with seafood. Fortunately the menu offered one fish-free starter and main, which kept him very happy.
His starter was a Salad of Lancashire Cheese with Pancetta, Balsamic Vinegar and Chilli Beetroot.
I chose the Amritsari Fish — fried sea bream in chickpea batter with garlic, ginger and a sprinkle of chat masala. It was incredible: moist, flaky fish with a crisp, flavorful batter and a marinated salad that complemented the spices perfectly.
For mains I enjoyed a ‘Hot Shellfish’ platter — an absolute delight. The plate included crab, oysters, razor clams, scallops and mussels, which felt like a seafood dream come true. Beneath the shellfish lay a simple liquor that was perfect for sopping up with fresh bread.
Jonny ordered a feta tart with caramelised onions, oven-roasted tomatoes and basil, and he loved it.
After a short break we both indulged in dessert. Jonny chose the sunken chocolate cake while I enjoyed a trio of dairy-free sorbets.
The restaurant’s location is stunning, overlooking the National Maritime Museum and the harbour beyond. The staff were attentive and knowledgeable about the menu, and my dairy intolerance was handled smoothly with appropriate substitutions.
I’ve rarely seen a restaurant so focused on fish, and I appreciated the creativity that focus brings. Watching other dishes arrive at neighbouring tables revealed a range of cooking styles and flavours that inspired me to visit the fishmonger and start cooking at home.
Huge thanks to the Rick Stein team for inviting Jonny and me to enjoy their restaurant. As always, all views are my own.