Higher Member
Built in 1855 using local Portland stone, Weymouth’s Grade II-listed Old Fish Market provides a fitting home to a restaurant passionate about sea-to-plate dining.
Catch at the Old Fish Market serves the freshest fish and shellfish, drawn from clear Dorset waters, amid the colour and energy of a working quayside. Its 42 covers are housed among the original features of the first floor, with harbour views and light flooding in through the windows of the fine clerestory roof.
Led by executive chef Mike Naidoo, the Catch at the Old Fish Market kitchen team works tirelessly to create dishes for ever-changing set menus that surprise and delight discerning diners.
Each dish is both a celebration of Weymouth’s coastal flavours and a culinary journey through its rich maritime history. Lobster croustade is elevated to international status by black pepper, ginger and chilli oil seasoning, with a kaffir lime leaf mayonnaise and toasted nori accompaniment; while the squid ragu has been devised to transform an under-appreciated ingredient into a must-taste plate accessible to all.
Downstairs is traditional artisan fishmonger Weyfish. Arrive at the right time and you’ll see dayboats landing baskets of Portland crabs and lobsters, line-caught sea bass, mackerel and pollock.
Ask the attentive and knowledgeable staff for a personalised wine recommendation.
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