THE SEA COW

676 Fulham Road,Fulham. SW6 5SA

Tel: 0207 610 8020

Nearest Tube: Parsons Green/Fulham Broadway Tube

Open: Mon - Sun: 12pm to 11pm

Average price: £30 for 3 courses with drinks.

Website: The Sea Cow

Bright, airy and functional this seafood eatery is a breath of fresh air. The informal contemporary design with simple lines, bare walls and unassuming heavy wooden long tables echos the ethos of their cooking. Seafood is cooked masterfully the way nature intended. With minimal interference. Apparently the owners drew inspiration from Sydney’s fresh fish café culture. All seafood is delivered daily from Billingsgate.

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As you enter, on the right, a blackboard clearly lists the eat-in and take-away prices for dishes served. A small but modest selection. It is also possible to purchase fresh uncooked seafood directly from them. The seafood itself is displayed eye-catchingly on a bed of ice for all to see. Chefs work in an open plan design with a much needed powerhouse of a stainless steel exhaust. Nothing to hide here.



As we enter in, there is a nice vibe. Very informal and relaxed joint. Clearly the emphasis is on simplicity. Upon seating (you might have to share a long table with someone) we were promptly served. The unpretentious wine list helpfully lists which wines complements which fish. The general chatter was quite loud and the waiter at times had trouble hearing us.

We shared starters of a char grilled tiger prawn salad with a delicious sweet herbalish chutney sauce. Simply steamed tiger prawns with mayo. A bowl of mussles with chilli and coriander. One thing was clear at this stage. Everything was very fresh and we were in for a treat with the mains.





For mains we had the bluefish tuna steak, gilt head bream, whole lemon sole, and red snapper. All tasted like they were caught that morning and grilled to perfection. Moist and firm. Our only minor gripe was that they should have an option of different sauces to complement the fish. Not the usual tartare sauce, but maybe concoct their own special distinct sauces or sides to liven up the dish. Not creamy heavy sauces prevalent in European cooking, but maybe varieties of fruit/vegetable chutneys and salsas.







The winner of the evening was definitely the good ol’ traditional deep-fried cod and chips. The cod batter itself was so light, crispy and most importantly non-stodgy and non-greasy. Perfectly complimented with chunky potato chips fresh from the fryer. It almost felt healthy. One of the best fish and chips I’ve ever had.



Unpretentious and spot on in getting the simple things right. I think we’ve finally found our fav fish and chippie.

HRH

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