Noah’s

This fish-and-chip restaurant may blow others out of the water when it comes to the signature dish, but it’s when diving into the full seafood line-up that diners discover a veritable feast of piscatorial pleasures.

Wife-and-husband team Joie and Dan Rosser are the duo behind relaxed riverside restaurant Noah’s (named after their son), tucked under the flyover at Cumberland Basin.

They’ve created a dining experience that majors on the culture-defining dish of battered fish and thick-cut chips (with homemade mushy peas, a slice of lemon and tartare sauce, naturally) but with serious provenance creds. There are just 24 hours between the line-caught haddock landing at Newlyn market to Dan coating it in a light beer batter ready for frying.

Seafood from regional coastal markets, as well as shores across Scotland, inspires the rest of the enticing catch-to-kitchen menu.

While the menu changes daily, an array of shellfish and grilled fish dishes with complementary dressings always feature.

Delve in with hand-dived, grilled Orkney scallops, served in the shell with a cloak of garlic butter and fresh herbs. Then, if not committed to the signature serve, feast on seared ray wing served with romesco or brown butter and a choice of potatoes, chips or seasonal veg.

Everyone is made to feel welcome by the team thanks to a range of inclusive dietary menus (vegan dishes available on request) and choices for little ones.

Trencherman’s tip

Dan and Joie strive to make Noah’s as affordable as possible, an effort reflected in the Kids Eat Free school-holiday special and the keenly priced Lock Keeper’s Menu (available every lunchtime and from 5–6.30pm Monday to Thursday).