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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

Could not fault the service the food or venue. We booked the whole place for our wedding reception.

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Fixed Price Menu

Two Courses £15 Three Courses from £20

Available lunchtime 12-3PM and Early Bird supper between 6-7PM

Starters - £5

Soup de jour
Mackerel bruschetta with spring onion & potato salad & horse-radish puree

Starters - £8

Pigeon breast on curried cauliflower puree with walnut and raisin dressing with cauliflower beignets
Goats cheese and beetroot tor with candied baby beetroot and beetroot jus

Mains - £10

Wild mushroom Carbonara with freshly made pasta
Grilled tuna loin with ratatouille & miniature jacket potatoes
Mains - £15

Roasted monkfish tail wrapped in pancetta with creamed leeks, parisienne potatoes, chive fish cream and crispy leeks
Corn fed chicken breast with Dauphinoise potatoes chive tied green beans, morel mushrooms and local wild garlic and truffle ju

Desserts - £5

Lemon posset
Crème caramel with rum & raisin syrup

Desserts - £8

Passion fruit soufflé with mango bomb cheese cake and rasberry chilli sorbet
Duo of white and dark chocolate mousse with pistachio ice cream
 

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...