Trawler Trash

1 Reviews on “Trawler Trash”

• Alice Gee

  This restaurant profiles itself as serving lesser known fish varieties, hence the name. From the small plates section of the menu we had fish cakes with alioli as well as oysters to go with aperitifs. Afterwards we ordered 4 starters, 4 mains and one of each the desserts on the menu to share.The best of the starters was the thinly sliced sea trout and wreck fish. This dish of raw fish was a cross between a poke and a tiradito. Sliced thin like Peruvian tiradito but seasoned like a Hawaiian poke with wakami, wasabi, ginger and soy. Incidentally, the wreck fish was pink and quite similar to salmon. The hot smoked trout pate with leaves and sourdough toast was good, if very rich with quite a lot of cream. Both of these starters were very large portions. Charred cuttlefish and charred octopus were both good with the cuttle fish having the best sauce, based on coriander. The octopus had a more salsa like sauce with cubes of green tomato and chilli.We were less impressed by the mains. My main of cockles cooked with cider and cream served with chips was the best dish. Lovely sauce containing plenty of salty sea purslane and good crisp chips. A big portion. The owner of the smoked mackerel carbonara was happy with his choice but when I tasted it I didn’t find it terribly exciting. Not a traditional carbonara made with egg and olive oil as his sauce did contain cream. The pan fried ling (cod family) was very nice with a crispy skin and tasty garnish of lentils and bacon vinaigrette. Quite subtle. The order of fish pie with greens arrived piping hot. It was tasty and rich, but relatively boring because every bite was the same.We shared all three desserts on the menu and they were all great. My favorite was the prosecco jelly with pomegranate seeds and elderflower sorbet. Very light and refreshing. The buttermilk pannacotta with caramelized plums was spectacular too. There was a little red fruit coulis and the plums had an intriguing thin coating of crunchy caramel. I wondered if the extraordinary texture was achieved by dusting the fruit segments in sugar and blow torching. Warm brownie with vanilla ice cream is always dependably good, though I found the brownie a little bit too gooey for my taste.Dinner was really good. Next time, I would concentrate on the shared starters and desserts, and maybe share the cockles main. Our dinner for four was both big and boozy. We drank two bottles of the pleasant house rose at 22 each as well as three cocktails at 8-9 a pop. We got a soft launch discount because I subscribe to the restaurant’s newsletter. At full price we would have paid 50 a head.

  November 14, 2017, 11:20 pm

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