Sweet & sour pickled peppers from northern Spain
Fresh chilli, coriander, lime & fish sauce. Fresh & hot
The finest cockles in the UK, best eaten with distilled vinegar.
Prime anchovy fillets marinated in white wine vinegar
With shallot vinegar & Tabasco on the side
Wild caught fresh prawns sliced thinly & marinated with fresh lime. Served with avocado, chilli, red onion, mint & coriander
The finest salmon smoked in 50 year old kilns to our recipe by Brown & Forrest. Sliced thinly and served with honey, mustard & dill dressing
King prawns fried in crisp tempura batter served with Singapore chilli sauce
Little gem lettuce with our Caesar dressing, topped with boneless pickled Sardine fillets & croutons
Grown in the clear waters of Portland Fleet. These oysters are eating superbly at the moment. Served with sauce mignonette
Halloumi fried crisp & dressed with a fragrant mix of four different peppers. Served with sriracha mayonnaise
Caught within a few miles of this restaurant. Roasted in the shell with loads of garlic & breadcrumbs
Crispy squid, sprinkled with a fragrant mix of four different peppercorns & sea salt served with chilli sauce
Caught in ice cold Arctic waters, these prawns are delicious & sweet. The best we’ve ever tasted, served shell-on with cocktail sauce
Complimentary Rockfish sauces, unlimited fresh cut chips & still or sparkling water will be served with your meal
Fresh monkfish & wild prawns chopped & made into a burger then grilled on the plancha. Served in a soft brioche bun with dill pickles, lettuce, red onion, beef tomato, lime, coriander & aioli
A delicious vegan patty made from soy, mushrooms, pea protein, spices & herbs, grilled & garnished with pickles, lettuce, tomato, red onion & miso mayo topped with melting cheese
Chicken breast fried in a spiced coating, served in a soft brioche bun with lightly curried sweetcorn relish, red onion & fresh coriander
Cuttlefish is one of Brixham’s prized landings. Similar to squid, tender & finer flavoured, chargrilled with garlic, lemon, parsley & olive oil
Prime langoustines caught by Jimmy Buchan’s boat, the Amity, fishing in the clear waters of Scotland. Crumbed & fried to order
This is our favourite part of the menu! Our buyers on Brixham market buy the best of the days catch and our skilled fishmongers prepare it downstairs in our Brixham restaurant in the Fish Room, and then send it on its way to each of our restaurants everyday before lunch. Your Rockfish server will mark your tablecloth what is in that day and let you know if we serve it filleted or whole on the bone, whether best chargrilled, on the plancha or fried in Rockfish batter.
A whole fillet fried with the skin on for maximum juiciness & flavour. Fried in Rockfish batter, served with unlimited fresh cut chips & tartare sauce. This is the best, most sustainable haddock we can find, caught in the ice cold water off Norway where the stocks are really healthy, growing in numbers and certified sustainable by the MSC.
Fried in Rockfish batter, served with unlimited fresh cut chips & tartare sauce. This is the best, most sustainable cod we can find, caught in the ice cold water off Norway where the stocks are really healthy, growing in numbers and certified sustainable by the MSC.
Garlic, smoked peppers, almonds & olive oil
The recipe from our Seahorse restaurant in Dartmouth, perfect to dip chips into or on grilled fish
Mayonnaise with garlic
Your server will let you know what we are currently cooking
Our mushy peas with a light curry spice, really delicious!
Lightly pickled slices of onion, crisp fried in Rockfish batter
A few classics made fresh to order as an alternative to seafood or as a side dish
Cucumber, tomatoes, red onion, green olives & barrel aged feta dressed with oregano, red wine vinegar & olive oil
Shredded cucumber, white cabbage, carrot, red onion, tomato, coriander & mint. Dressed with salted chilli & fresh lime
Tomatoes, kos lettuce, cucumber, red onion, baby spinach & frisée lettuce, dressed with our classic vinaigrette