Rockfish Plymouth

Restaurant in Plymouth

Seafood Restaurant

The mighty Mitch Tonks needs little introduction and his newest (and biggest) restaurant of the popular seafood restaurant, Rockfish, follows suit.

You know the score here; fish, fish and more fish. It’s fresh, feisty and with a dash of California charm about the white-washed benches and disposable paper placemats.

With the sustainable tagline ‘tomorrow’s fish are still in the sea’ it’s not hard to guess the philosophy Mitch and his team live by. Our baskets of plaice, king prawns and sprats were so fresh they could have swam back into the ocean only a few metres away.

Don’t leave without ordering the local crab, caught and cooked fresh every morning. You can even have a go at tackling a whole one yourself! If you’re a real crab buff, jot down 3rd August for the annual Crab Day Party from 12pm-4pm. Live music, freshly caught seafood and guest host Angela Hartnett will be joining Mitch for a day of demos and tastings.

For the best this place has to offer, close your eyes and point to anything off the specials board, you just can’t go wrong.

No time to sit and eat? Pop next door to the takeaway counter (open from 12noon to 9:30pm daily) and order the biggest portion of fish and chips, (extra salt and vinegar if you please), then sit on the dock of the neighbouring National Aquarium to watch the boats land across the Dart river estuary then thank me later.

Sophie Rae is a London based food and travel writer

Reviewer's Rating
Cuisine Fish/Seafood
Need to book Not necessary
Clientele Families (good kid’s menu), locals and seafood lovers
Restaurant good for Families with children, Bar scene, Meeting up with friends, Scenic view
Cost per head Medium
Dress Code Casual
Dining Options Lunch, Dinner

Additional Price Comments

Starters from £4.50; Fish & Chips from £7.95; Seafood Platters from £11.95; Grilled Fish from £11.95; Wagyu Burger from £13.95; Desserts from £4.50. Wine from £4.50 a glass, £16.95 a bottle.

Last updated on 13-05-2014

blog comments powered by Disqus

Show me more: