An original, independent review by :
I don’t know what to expect as I step inside Dermot O’Leary’s second culinary venture, Fishy Fishy, situated on the picturesque Poole Quay. I hope it lives up to the standards of its sister restaurant in Brighton, which has had roaring success since it opened only a year ago, and I wonder if it has the proverbial X Factor.
The deceptively large interior is modern, clean and cool, and has a nautical theme. Wooden floors, comfy booths and marble table tops complete the look. It has the right amount of sophistication to make you feel like you’re somewhere special, but not too much to warrant full evening attire, and I feel quietly contented with my relaxed-day-out-shopping outfit.
I order from the October-Feast menu, a special menu costing £15 for three courses and a glass of house wine.
My starter is Salt and Pepper Squid Tentacles. The almost invisible coating is crisp and tasty, and gives way to succulent squid underneath. It ticks the fresh and tasty box, and the delectable little pieces are served with a simple, lightly-dressed salad.
My main is Feather Steak 6oz Steak with Skinny Fries and Isle of Man Blue Cheese Butter. When it arrives, it looks like a simple plate of steak and chips. And what’s wrong with that? If simplicity is key, then this dish is perfect. The uncomplicated dish shows off the restaurant’s ethos perfectly. Fishy Fishy relies on locally-sourced food with an emphasis on freshness and quality. It’s great to taste something that hasn’t been over-complicated, but has good quality produce. The steak, to use a well-known cliché, melts in the mouth. It’s cooked to perfection, my perfection any way pink in the middle but not a trickle of blood in sight. It’s served with a reasonably sized portion of thin and crispy fries. The Blue Cheese Butter is tasty and strong, packing a clever punch and well-teamed with the meat. There’s just enough of it to coat each mouthful, and I’m left tasting every morsel of meat with delight.
My dessert is Lemon Posset, and whilst the two other courses are extremely tough competitors, it’s definitely the highlight of my meal. It’s creamy and tasty, luxurious yet light and it finishes off the meal perfectly. I’d go as far as saying it’s the nicest Lemon Posset I’ve ever had, and being a lover of all things lemony sweet, I’d say that’s pretty good going.
To view a recipe from the Fishy Fishy cook book, click here.