Poseidon Fish Restaurant
Fresh seafood from Scotland is prepared with minimum fuss to maximum effect. The squid in oil and parsley drew a chorus of praise and made us realise just how long it had been since we enjoyed truly fresh, high-quality seafood. The turbot and brill were also refined dishes, while the garlic mushrooms came with a moreish sauce that just begged to be dipped into. Portion sizes were hearty, meaning the dishes are great to share and able to satisfy even the most substantial of appetites. The crispy batter on the haddock (cooked with groundnut oil and matso flour) was wonderfully light and flavoursome, as were the delicate goujons. A giant gherkin and silky-smooth mushy peas rounded off our order in traditional style.
If you fancy a traditional fish-and-chip supper then go the whole hog at Poseidon Fish Restaurant.