Michelin-starred Angler’s head chef, Tony Fleming, has created a menu that is simple and yet sophisticated, allowing the excellence of our native shellfish and crustaceans to shine. The menu changes every day to reflect market availability, but dishes might include Cornish cod with a marinière of cockles and squid; sole and langoustine ‘sausage’ with champagne and caviar sauce; or slow-roast turbot, bone marrow, parsley & garlic (to share), while vegetarians and full carnivores are also catered for. At lunchtimes, a simple set menu is available in addition to the full à la carte.
The best fish restaurants in town
Located atop the swish South Place Hotel, Angler’s menu of British seafood and fish earned it a Michelin star within the first year of opening. The menu changes daily, but you can expect things like Cornish cod paired with crisp chicken thigh and turbot with a ragout of squid.