Review on Fish Market
Fish Market is the third venture from the highly acclaimed D & D restaurant group located in the new development of the Old Bengal Warehouse, just minutes from Liverpool Street Station. This relaxed venue offers an all day dining menu within a contemporary décor featuring a vibrant black, white and turquoise colour scheme and exposed brick walls. In summer months there is a terrace at the front of the building for al fresco dining.
The kitchen is in the capable hands of a former Le Pont de la Tour head chef Barry Macmillan, who started his career training under Heinrich Boreniok, a pupil of Anton Edelmann at the Savoy. Seafood cookery is the business of the day and comes from sustainable sources caught off the coast of the British Isles. Expect a shellfish platter of rock oysters, king prawns, cherrystone clam, Cornish crab, cockles, brown shrimps, whelks and winkles, shallot vinegar, mayonnaise and rye bread, or if you fancy a lighter bite choose a mini fish burger, iceberg and tartare sauce or mini Cornish crab pasties. Starters bring on sea bass ceviche, coriander and mint or a spicy parsnip and apple soup. For main courses look for beer battered fish and chips, mushy peas and tartare sauce or whole grilled lobster with hand cut chips, and for the carnivores there could be a hearty red wine braised beef, creamed potatoes and buttered carrots. Bringing up the rear are desserts such as mandarin and cinnamon trifle or a traditional apple crumble paired with vanilla ice cream.
The wine list is comprised of eighty bins organised by style of wine with a focus on whites to complement the dishes.
Seafood / British
Lawrence Keogh and Barry Macmillan
Restaurant Opening Times
Lunch: 11.30am through until
Dinner: 10.30pm Mon-Fri
Accepted credit cards
Visa, Master Card, American Express