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Catch at the Old Fishmarket

Dorset, Weymouth - Seafood - Restaurant - £££

Overall Rating: Very Good

Uniqueness:Does the establishment stand out in the context of the local area? Exceptional

Deliciousness:How delicious is the food? Very Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Very Good

‘It’s so good to see somewhere this ambitious right at the heart of a seaside town,’ writes an inspector, heartened by the fact that Weymouth’s harbourside is suddenly looking a tastier proposition these days. The restaurant is in a traditional quayside building above a working fishmonger – a solid spiral staircase leads up to an impressively clean-lined, modern yet atmospheric space with an open kitchen and high-raftered ceiling. Catch is Mike Naidoo’s first outing as head chef and you can see echoes of his time at Jason Atherton's Pollen Street Social in his enticing fixed-price and tasting menus. Reporters give a wholehearted thumbs-up to Naidoo's supplies of fresh seafood (some coming from the two boats moored directly outside) and his consignments of locally reared meat. A little tartlet loaded with cubes of cured trout and cucumber liberally coated in a creamy dressing was described as ‘delicate and delicious’, while every flavour m...

‘It’s so good to see somewhere this ambitious right at the heart of a seaside town,’ writes an inspector, heartened by the fact that Weymouth’s harbourside is suddenly looking a tastier proposition these days. The restaurant is in a traditional quayside building above a working fishmonger – a solid spiral staircase leads up to an impressively clean-lined, modern yet atmospheric space with an open kitchen and high-raftered ceiling. Catch is Mike Naidoo’s first outing as head chef and you can see echoes of his time at Jason Atherton's Pollen Street Social in his enticing fixed-price and tasting menus. Reporters give a wholehearted thumbs-up to Naidoo's supplies of fresh seafood (some coming from the two boats moored directly outside) and his consignments of locally reared meat. A little tartlet loaded with cubes of cured trout and cucumber liberally coated in a creamy dressing was described as ‘delicate and delicious’, while every flavour made complete sense in a starter of sliced raw scallop teamed with compressed apple in a sweet pickle, a very well-made apple gel, dill oil and dashi – served as a kind of half-soup, half-dressing. Elsewhere, crab with ajo blanco and verjus proved to be ‘a wonderful balance of seasoning and textural counterpoints'. A superb slice of Aurox beef sirloin, (the meat almost red, the exterior darkly seared, the fat meltingly packed with beefy flavour) came with spiced aubergine purée, roasted carrot, a neat pile of buttery mash and a translucent meat sauce. In a fitting finale, pastry chef Tija Klincov’s desserts make you feel indulged, perhaps with a hazelnut and chocolate mousse encased in hazelnut-studded milk chocolate under a very light milk ice cream – or an elaborate spin on rhubarb and custard. Prices on the short list of European and English wines start at £28.

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VENUE DETAILS

1 Custom House Quay
Weymouth
Dorset
DT4 8BEGB

01305 590555

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OTHER INFORMATION

Wheelchair access, Credit card required, Deposit required

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