The Fat Fish George

Naked, or dressed with classic mignonette or Nam Jim dressing.

Tiger’s milk dressing, miso aioli and fried ginger.

Marinated in amasi, crisply fried, with pineapple chutney and ponzu aioli.

Fragrant minced pork dumplings simmered in a spicy tom yum broth.

Prawns flash-fried with garlic, chilli, fennel, white wine, butter, lemon and parsley.

Crème fraîche, pickled red onion, smoked chilli flakes and homemade bread.

With bread and Cape Malay butter.

Katsu curry cream, charred corn salsa and Japanese mayo.

Charred bread with Cape Malay butter and homemade fish paste.

Malay-style fish bobotie with roosterkoek and curry butter.

With blue cheese cream. Vegetarian.

Prawn bisque with mussels on crisp toast.

Crispy rice cake with tuna tartare and tiger’s milk dressing.

Homemade ravioli with burnt sage butter and toasted walnuts. Vegetarian.

Roasted aubergine, crumbed and fried, with homemade ricotta and olive-roasted red pepper salsa. Vegetarian.

With crisp herb-oiled toasted bread.

Parsley, dill, white wine and potatoes, with crusty herbed bread.

Chicken ramen broth with egg, mushrooms and marinated pork belly.

Caramelised pear, avocado, red onion, toasted almonds, honey and thyme vinaigrette. Vegetarian.

Crumbed chicken, charred baby gems, egg, Parmesan, bacon, roasted baby tomatoes and anchovy dressing.

Crisp feta, fresh basil, tomatoes, olives, cucumber, toasted seeds, lavash and balsamic cream. Vegetarian.

Roasted butternut, avocado, grapefruit, toasted almonds, sundried tomatoes and orange vinaigrette.

Mild Mauritian coconut curry with caramelised onion basmati rice.

Confit shiitake mushrooms, gremolata and Pecorino Romano.

Burnt sage butter, toasted pine nuts, lemon zest and Pecorino Romano.

Fish in Barrington’s beer batter, with homemade tartar sauce.

Fish in Barrington’s beer batter, with homemade tartar sauce.

Fresh Korean slaw, gochujang dressing and mild wasabi mayo dipping sauce.

Fresh Korean slaw, gochujang dressing and mild wasabi mayo dipping sauce.

Chilli crunch, lime wedges, crispy garlic and onions, with sticky rice.

King prawns with Thai red curry butter and scented white rice.

Daily fresh fish selection, with Korean slaw, gochujang dressing, chilli crunch and fine rice noodles.

Kingklip with smoked chilli butter, coated in Parmesan breadcrumbs and baked crisp; chips and chilli-ginger butter.

White fish, calamari and mussels in coconut broth, with scented basmati rice, toasted coconut and a poppadum.

West Coast sole with caper, lemon and anchovy butter, shaved fennel, coriander and chives, on wilted spinach.

With hot buttered parsley new potatoes.

Queen prawns with a trio of sauces.

Grilled line fish with chilli butter, amasi-fried calamari, mussels in laksa sauce, twelve grilled prawns in Thai red butter, scented basmati rice, side salad and garlic butter sauce.

Locally caught line fish, vermicelli noodles, red cabbage and spring onion slaw, pickled ginger, soy sauce and sticky chilli crunch.

Whole-shell mussels in spicy laksa curry sauce, with basmati rice.

Hot-smoked salmon in white cream and capers, tossed with homemade tagliatelle.

Matured, char-grilled fillet with sautéed black mushroom, Hollandaise and crisp chips.

28-day wet-aged, char-grilled, with Café de Paris butter, crisp onion rings and chips.

28-day wet-aged, char-grilled, with Café de Paris butter, crisp onion rings and chips.

Add to a grill.

Spicy tomato-based South African dish with garlic jeera rice and sambals.

Slow-braised in craft beer, with garlic Parmesan mash, salsa verde and steamed vegetables.

Pressed chicken breast oven-roasted with sage and pancetta, on mushroom risotto with burnt sage butter.

Ice cream, sprinkles and Oreo crumbs.

Caramelised orange segments and vanilla gelato.

Cinnamon crème anglaise and ice cream.

Vanilla cream and candied orange slices.

With shortbread biscuit.

Fresh berries and cream.