Everything is remarkably fresh at what is widely viewed as the city's best fish restaurant. Seafood is prepared with a European touch and frequently comes with butter, cream, and other sauces: sardines are served with lemon and parsley butter, for instance. Hot and cold shellfish platters are popular, as are the mussels on white wine and oysters in red wine shallot vinegar. The interior has a casual nautical theme with wooden floors and tables, porthole windows, and red sails overhead. Lunches are a very good value.
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