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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

"Just to say how enjoyable the past two days have been. Stylish, comfortable surroundings with extremely courteous service from a brilliant team. As someone who works with food daily we'd like to say to the Chefs, well done and thank you. We will be back." - Steve & Melanie..

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Sunday Lunch Menu

Two Courses 21.50, Three Courses 24.50

A sample menu of our Sunday Lunch below. If you would like to know more about the Sunday menu, please contact us.

Starters

Soup du Jour
Salmon and shellfish tian with gazpacho and thick basil puree.
Chicken and wild mushroom terrine with sweet cured bacon and sweetcorn dressing.
Salt baked vegetable salad with truffle oil.

Mains

Roast sirloin of Beef with Yorkshire pudding goose fat roasted potatoes, seasonal vegetables and rich red wine gravy.
Pan fried Sea Bass,green beans, mangetout, purple potatoes with a saffron,clam and butter sauce.
Salmon on shellfish linguini with a butter and coral sauce.
Wild Mushroom risotto with Rocket and parmesan cheese.

Desserts

Lemon posset
Crème caramel with rum & raisin syrup
Spotted dick & crème Anglaise
A taste of British cheeses.

This is a sample menu only, the menu is updated and changed every week
 

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...