Ondine
what the critics say
Jay Rayner
Sunday, March 17, 2013 - Ribbons of tempura squid with a bowl of something fish-sauce-heavy to dip them in is the usual cheery victory of the deep-fat fryer. There are diver-caught scallops on the half shell, with lengths of fine pork sausage plonked above them and sticking out. It is a diverting presentation. If you are, like my companion, entirely juvenile, you might say it looks like something phalli-centric an adolescent boy would doodle. I, however, am more than willing to celebrate the artlessness of it. Plus, it was scallop and pig.
your comments review this restaurant
We have been here a few times as my wife is seafood fan and she has always eaten well here because the fish/seafood is consistently fresh and well prepared. On our last visit I had a particularly good langoustine dish. Nice view if you can bag yourself a window table. Service can be hit and miss, some of the staff don't seem to know the basics and we have sometimes waited longer than is appropriate betweeen courses. Still, a good option for seafood.
Comment on this reader review
Walter
Overall rating 
Food 7 | Service 6 | Atmosphere 7 | Value for money 7
Tuesday, April 05, 2011
You may also like these restaurants:
