Trying to find a genuine seafood restaurant in this part of the world can be a tricky task. Trickier even then to find one that provided fresh fish at a reasonable price.
Chapman’s in the lull after Easter was not over busy so we had a choice of table from space over two floors. If I had any negatives it would be the ambience of the place, a former bank, that the decor and bare tables was the only let down. Chapman’s boasts though a high five for hygiene and cleanliness so important in the restaurant business. Service from the outset was professional, friendly and certainly we were not rushed through ordering or the meal itself. A mix of set, blackboard and Classic menus set the taste buds alight for sure, the set three course menu at £18.50 was a remarkable feat for the quality at no more than the price of one course in some other establishments. A plate of half a dozen rock oysters from the Classic menu for £9 with shallot vinegar couldn’t have been fresher and were carefully opened without a hint of cracked shell and nicely presented. Four scallops followed and were perfectly cooked and sauced with an unusual mix of pine nuts, was one of the best combinations I’ve tasted which complimented the delicate flavour of the scallops without masking them. The house Sauvignon Blanc was well chosen and reasonable, though my preference for a Muscadet was perhaps a tad overpriced on the wine list. We completed the meal with a pear and pistachio frangipani desert and ice cream. If one had to be picky, perhaps the portion sizes were just a tad small, but if freshness, skilled cooking, and value rock your fishing boat then give Chapman’s a try, you won’t come away feeling disappointed.
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