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  • fresh seafood daily...

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  • served in beautiful surrounds...

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  • finest seafood, freshest ingredients...

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  • creative innovation...

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  • bespoke furnishings...

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restaurantOnlyFishSmall

bookingsOnlyFishSmall

01243 519 444

bookings@thefishhouse.co.uk

reviewsOnlyFishSmall

Surrounded by fields, a lovely hidden gem. Old meets new with lovely modern interior to the barn conversion. Our room was designed in the style of a loft conversion, in the eaves but spacious with very modern and clean bathroom suite with huge bath. Fab coffee maker, ipod speakers, huge tv, bright modern wallpaper, lovely outlook.

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Restaurant Menu at The Fish House

Starters

Carlingford rock Oysters in the half shell with Guinness, shallot vinegar or Virgin Mary sauce
Pea & ham hock soup
Smoked salmon & caviar Bellini, vanilla and saffron oil grapefruit caviar
Crab wafer apple jelly and fennel crisp and brown crab ice cream
Half lobster and mango salad served with sauté new potatoes and mango salsa with caviar
Scallops wrapped in pancetta on pea & ham risotto, pea mousse and vanilla foam
Goats cheese & beetroot Tor with chicory, baby beets & beetroot jus
Salmon & crab Ballantine with frisse salad, Japanese dressing & wasabi tapioca
Mackerel Escabeche with beetroot compote, horseradish cream & beetroot jelly
Rabbit & black pudding terrine with poached quail eggs & caramelised fig puree
Carpacio of beef fillet with Roquette and parmesan salad and roast shallot balsamic reduction

Mains

Poached salmon & crab boudin with shellfish linguini & coral sauce
Monkfish tail wrapped in pancetta with creamed leeks, Parisian potatoes & chive fish cream and crisp leek nest
Steamed sea trout, buttered baby spinach, dill pommes nouvelle & champagne sea foam
Sea Bass, mange toute, purple Peruvians with clams & saffron butter sauce
Chargrilled veal fillet with baby vegetable risotto & béarnaise sauce
Brioche crusted lamb cutlet & comfit lamb belly, Dauphinoise potatoes chive tied green beans & purple sprouting with red wine jus
Chargriiled tornedo of beef fillet served with traditional wild mushroom forestiere, rosti potato and buttered spinach with a whisky cream and topped off with a slice of pan fried fois gras
Ravioli of roast butternut squash & pine nuts on creamed spinach 

From Our Oyster Bar

Oysters - Razor Clams – Mussels - Cockles

Chef's Specialties

Crab and lobster bisque served with scallop and roasted fennel tortellini
Classic Grilled or buttered Dover sole served with pommes nouvelle, and a baby vegetable bouquetiere caper beurre noisette or meurniere butter
Slow poached whole shell less lobster with caviar fish cream, pommes nouvelle, and a baby vegetable bouquetiere
 

a bit about ben hammettOnlyFishSmall

Ben's tenure at The Fish House has been a bit of a homecoming. Locally brought up in the West Witterings and part of a large family, Ben has pursued a career in cooking since leaving high school.

Apprenticed at the nearby Goodwood Hotel, Ben chose to broaden his horizons in the world of food by travelling and working in Italy and the USA before returning to England and a Head Chef position at Premier Cru in Torquay.

The Big Smoke beckoned and Ben was invited by the former Chef from The Goodwood Hotel to join him in London at The Mandeville Hotel (Ben's grandfather had also been a chef here) where two successful years earned Ben two rosettes and other accolades and he soon found himself as Senior Chef de Party at Wolfgang Puck's 45 Park Lane, part of The Dorchester Hotel.

Now Ben heads up the team at The Fish House and, close to home, he's bringing his cosmopolitan cooking experience to our restaurant.

We're sure you'll love what he does...