피쉬웍스 - 코벤트 가든

Homemade and served with passion fruit sorbet

Goes perfectly with a glass of Palazzina Moscato Passito, 2014, Italy - £8/glass

Served hot with vanilla ice cream

A smooth panna cotta topped with a sweetened espresso syrup. Goes perfectly with a glass of Pedro Ximénez, Spain - £9.25/glass

Served with a homemade custard. Goes perfectly with a glass of Monbazillac 2011/12, France - £6.25/glass

With a selection of the best British cheeses, served with freshly made chutney and seeded crackers. Goes perfectly with a glass of Port - £6.50/glass

Vanilla, Chocolate, Strawberry, Coffee

Passion fruit / Lemon Sorbet

Intense lemon curd, marmalade and citrus peel with lightly floral notes

A big, rich flavour, brimming with raisins and sultanas

A very rewarding wine, as good as many Sauternes. Well balanced and fresh with summer fruits and spicy aromas

Served with toasted sourdough and fennel and mint salad

With Gruyère croutons and rouille

Golden and candy beetroot, quinoa, tofu and a grain mustard dressing

Mussels in a cream, white wine and garlic sauce. Served with garlic bread

Sautéed hand-dived king scallops cooked in white wine and garlic butter, topped with breadcrumbs and Pernod (surcharge £4)

Served with chargrilled chicory, tenderstem broccoli and cauliflower purée

Served with roasted aubergine and a tomato sauce

Coated in a mixed seed crust, lime, baby watercress and a soy and mirin dressing (surcharge £6)

Cornish ale battered fish with double-cooked chips, sea salt, minted mushy peas and homemade tartar sauce

Served with a shaved cucumber, chilli and mint salad

With raspberry sorbet

Served hot with pistachio ice cream

A smooth panna cotta topped with a sweetened espresso syrup

with oven-baked chervil tomatoes and roasted sweet peppers

Jersey oysters served with shallot vinegar and Tabasco

Cayenne pepper and chilli coated whitebait, served with rouille

Sautéed hand-dived king scallops cooked with white wine and garlic butter, topped with breadcrumbs and Pernod

Pan fried in chilli, ginger, white wine and garlic, served with a fennel and mint salad. Goes perfectly with Riesling, Alsace, 2015 - £13/glass

with Gruyère croutons and rouille

Golden and candy beetroot, quinoa, tofu, served with a grain mustard and lime dressing

Steamed and served on ice or grilled and served with garlic butter, along with your choice of side. Goes perfectly with Pouilly-Fuissé, Burgundy - £12.50/glass

Served with your choice of side

Served with chargrilled chicory, tenderstem broccoli and cauliflower purée

Squid, crevettes and seasonal samphire with a classic white wine, tomato and basil sauce

Served on the bone, simply grilled with lemon and parsley butter or pan-fried à la Meunière

With thick-cut chips, sea salt, minted mushy peas and homemade tartar sauce

Baked with lemon thyme, olive oil and sea salt, served whole or filleted

Sautéed scallop cooked with white wine and garlic butter, topped with breadcrumbs and Pernod, fillet of sea bass, sea bream and chilli ginger prawns. Goes perfectly with Vermentino, Sardinia - £10/glass

Mediterranean stew of filleted fish in a tomato sauce with shallots, garlic, fennel and pepper, served in a copper pan £1 will be donated to the Fishermen's Mission charity

Served with roasted aubergine and a tomato sauce

With brandy cracked pepper sauce and thick-cut chips

Sautéed king scallops with a Champagne butter sauce, topped with capers and crispy sage.

Served with an arrabbiata mayonnaise.

Butter lemon poached wild prawns, served cold. With mirin-soaked-oranges and toasted almonds.

Baked Whole gilt-head Bream with white wine, braised fennel, palourde clams, rosemary and chilli.

Pan-fried Halibut, spiced yellow lentils and fried brussel sprouts roasted with mixed spices and garlic.

With sauteed spinach, mushroom and tarragon fricassee sauce.

Our Expresso Martini served with vanilla ice cream.

Served with a homemade custard.

Aperol, Prosecco Rustico and soda water

Olmeca reposado tequila, triple sec, sugar syrup and fresh lime juice

Ketel One vodka, triple sec, cranberry and fresh lime juice

Peach purée and Prosecco Rustico

Belvedere vodka, Kahlua, espresso and sugar syrup

Tanquaray gin, sugar syrup, soda and lemon juice

Tanquaray gin, Campari and Martini Rosso

Crème de cassis and Louis Barthélémy Champagne

Tanquaray gin and Dry Martini

Ketle One vodka and Dry Martini

How you like it

Extremely rare wine served from a magnum, only 125 magnums available. This single vineyard wine was planted in 1944, the wine is aged underground in cement tanks for 10 years prior to bottling

Our team have blended this extraordinary wine to compliment our delicious menu. The ocean and minerality influences combined with the aromatic character of the Fernão Pires grape brings a wine perfectly paired with our seafood

Lightly fizzy and refreshing

Rich roasted stout with dark fruits (prune) and a smooth body followed with a hint of bitterness, perfectly paired with oysters

Brewed in memory of Lord Curzon the restorer of the Taj Mahal – a wonderful IPA

A rich, full bodied best bitter with excellent colour and richness

Orange, apple, cranberry or tomato

Raspberry or Elderflower

Still or sparkling

Served with toasted sourdough and fennel and mint salad

With Gruyère croutons and rouille

Golden and candy beetroot, quinoa, tofu and a grain mustard dressing

Mussels in a cream, white wine and garlic sauce. Served with garlic bread

Sautéed hand-dived king scallops cooked in white wine and garlic butter, topped with breadcrumbs and Pernod (surcharge £4)

Served with chargrilled chicory, tenderstem broccoli and cauliflower purée

Served with roasted aubergine and a tomato sauce

Coated in a mixed seed crust, lime, baby watercress and a soy and mirin dressing (surcharge £6)

Cornish ale battered fish with double-cooked chips, sea salt, minted mushy peas and homemade tartar sauce

Served with a shaved cucumber, chilli and mint salad

With raspberry sorbet

Served hot with pistachio ice cream

A smooth panna cotta topped with a sweetened espresso syrup

with oven-baked chervil tomatoes and roasted sweet peppers

Jersey oysters served with shallot vinegar and Tabasco

Cayenne pepper and chilli coated whitebait, served with rouille

Sautéed hand-dived king scallops cooked with white wine and garlic butter, topped with breadcrumbs and Pernod

Pan fried in chilli, ginger, white wine and garlic, served with a fennel and mint salad. Goes perfectly with Riesling, Alsace, 2015 - £13/glass

with Gruyère croutons and rouille

Golden and candy beetroot, quinoa, tofu, served with a grain mustard and lime dressing

Steamed and served on ice or grilled and served with garlic butter, along with your choice of side. Goes perfectly with Pouilly-Fuissé, Burgundy - £12.50/glass

Served with your choice of side

Served with chargrilled chicory, tenderstem broccoli and cauliflower purée

Squid, crevettes and seasonal samphire with a classic white wine, tomato and basil sauce

Served on the bone, simply grilled with lemon and parsley butter or pan-fried à la Meunière

With thick-cut chips, sea salt, minted mushy peas and homemade tartar sauce

Baked with lemon thyme, olive oil and sea salt, served whole or filleted

Sautéed scallop cooked with white wine and garlic butter, topped with breadcrumbs and Pernod, fillet of sea bass, sea bream and chilli ginger prawns. Goes perfectly with Vermentino, Sardinia - £10/glass

Mediterranean stew of filleted fish in a tomato sauce with shallots, garlic, fennel and pepper, served in a copper pan £1 will be donated to the Fishermen's Mission charity

Served with roasted aubergine and a tomato sauce

With brandy cracked pepper sauce and thick-cut chips

Aperol, Prosecco Rustico and soda water

Olmeca reposado tequila, triple sec, sugar syrup and fresh lime juice

Ketel One vodka, triple sec, cranberry and fresh lime juice

Peach purée and Prosecco Rustico

Belvedere vodka, Kahlua, espresso and sugar syrup

Tanquaray gin, sugar syrup, soda and lemon juice

Tanquaray gin, Campari and Martini Rosso

Crème de cassis and Louis Barthélémy Champagne

Tanquaray gin and Dry Martini

Ketle One vodka and Dry Martini

How you like it

Extremely rare wine served from a magnum, only 125 magnums available. This single vineyard wine was planted in 1944, the wine is aged underground in cement tanks for 10 years prior to bottling

Our team have blended this extraordinary wine to compliment our delicious menu. The ocean and minerality influences combined with the aromatic character of the Fernão Pires grape brings a wine perfectly paired with our seafood

Lightly fizzy and refreshing

Rich roasted stout with dark fruits (prune) and a smooth body followed with a hint of bitterness, perfectly paired with oysters

Brewed in memory of Lord Curzon the restorer of the Taj Mahal – a wonderful IPA

A rich, full bodied best bitter with excellent colour and richness

Orange, apple, cranberry or tomato

Raspberry or Elderflower

Still or sparkling

Homemade and served with passion fruit sorbet

Goes perfectly with a glass of Palazzina Moscato Passito, 2014, Italy - £8/glass

Served hot with vanilla ice cream

A smooth panna cotta topped with a sweetened espresso syrup. Goes perfectly with a glass of Pedro Ximénez, Spain - £9.25/glass

Served with a homemade custard. Goes perfectly with a glass of Monbazillac 2011/12, France - £6.25/glass

With a selection of the best British cheeses, served with freshly made chutney and seeded crackers. Goes perfectly with a glass of Port - £6.50/glass

Vanilla, Chocolate, Strawberry, Coffee

Passion fruit / Lemon Sorbet

Intense lemon curd, marmalade and citrus peel with lightly floral notes

A big, rich flavour, brimming with raisins and sultanas

A very rewarding wine, as good as many Sauternes. Well balanced and fresh with summer fruits and spicy aromas

Sautéed king scallops with a Champagne & butter sauce, topped with capers and crispy sage.

Served with an arrabbiata mayonnaise.

Butter lemon poached wild prawns, served cold. With mirin-soaked-oranges and toasted almonds.

Baked Whole gilt-head Bream with white wine, braised fennel, palourde clams, rosemary and chilli.

Pan-fried Halibut, spiced yellow lentils and fried brussel sprouts roasted with mixed spices and garlic.

With sauteed spinach, mushroom and tarragon fricassee sauce.

Our Expresso Martini served with vanilla ice cream.

Served with a homemade custard.