Fine Dining — Best Seafood in London

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Bentley’s Fish Pie

Regarded as a classic with a 'piped and golden mashed potato top,' it features smoked haddock, salmon, and prawns in a 'mustard-boosted sauce.' Critics call it the 'essence of a PG Wodehouse novel' made by someone who 'understands the engineering of the dish.'

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Twice-Baked Stilton Soufflé

Cited by multiple critics as the best in London—rich, cheesy, and perfectly crisp on the outside.

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Lobster Ravioli

Described as the sort of dish you "just sit and stare at," it is noted by critics for being "artful on the eye and brilliantly bold to taste" with its accompanying spiced lobster bisque.

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Bentley’s Fish Pie

Described as the 'essence of a PG Wodehouse novel' and made by someone who 'understands the engineering of the dish,' it features a piped golden mash over smoked haddock, salmon, and prawns.

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Sicilian Red Prawns

A consistent menu highlight often served with a consommé made from the heads; praised for zero-waste preparation and pure flavor.

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J. Sheekey's Fish Pie

A legendary menu mainstay that defines the restaurant's comfort-food appeal and remains a 'banker' for those seeking a reliable, old-school classic.

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Crab with Seaweed Waffles

Described as 'ravishing' and 'brilliant' by critics, these tuile-delicate waffles are flecked green with seaweed and served as a perfect vessel for scooping fresh crab.

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Whole Grilled Turbot

The restaurant's namesake ('Brat' is Old English for turbot); it is slow-grilled over smouldering embers until the vinegar-spritzed skin 'both crisps and softens.'

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Assiette de Fruits de Mer

Described as a 'massive' and 'expert fish dish,' this towering display of seafood is the centerpiece of the restaurant's 'buzzy' and 'Parisian' atmosphere.

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Grilled Turbot

Praised by critics for being "precisely cooked with very good flavour," it serves as a benchmark for the kitchen's seafood execution.