What makes for a great fish restaurant? Why, the freshest fish (preferably landed locally), a seasonal menu, inventive cuisine, excellent service and pleasant decor. It all sounds so simple, yet excellence doesn't come easy. Fins owes its success to a proven formula of hard work, creativity and innovation. The award-winning eatery draws its catch from the North Sea, with much of the fish caught just off the Ayrshire coast. Head chef Gary Brown leads an accomplished team in devising the week’s menu, which is crammed with mouth-watering treats and delicacies. Scallops, langoustines, crabs and lobster feature prominently, alongside a catch of the day and traditional Scottish staples like Cullen Skink. The restaurant serves lunch and dinner from Thursday through Saturday, while a lunch menu also operates on Sundays. A BYO policy enables customers to pick their favourite tipple to accompany the hearty fare that’s on offer. Alternatively, Fencebay Farm Shop has an enticing selection of wines to compliment fish and meat dishes. The farm shop is part of the Fencebay complex, which includes a smokehouse and monthly farmers’ market. The Catch at Fins is the centrepiece at the heart of it all though, a gourmand’s delight where the shellfish platters and the pepper-crusted salmon will ensure there are some tough decisions to make. What’s it going to be?
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Bargain half lobster for £14.99 with excellent chips. A plate of the freshest oysters and very reasonable corkage of £3. Don't forget to book and bring your own alcohol.
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Laura Hardy -
25-08-2016
