With elegantly presented food served cosily in a former fishmonger’s shop, its deserved reputation has spread so booking is a must. All the food is cooked by owner and acclaimed chef, Duncan Ray, so attention to detail is showered upon each plate. The short menu changes regularly but expect delicate mackerel salads with quail egg and saffron potato and the best fish dish of my life; sea bass with fennel and pink grapefruit with a crab ravioli. Desserts are a highlight too. One for a special occasion but worth every penny.