Alex Barr is progressing patiently and organically in Fish at the Marina. After their fifth summer, they now have plans to open in the summer evenings, so get here for the salt and chilli squid, the tuna burger with tomato and olive chutney, local fish and chips, scallop and chorizo salad or simple, luxurious lobster Thermidor.
Part of his cooking experience took Alex to Australia and the zingy zesty flavours he learnt whilst Down Under suit the Dingle waterfront just as much as they do the Sydney waterfront.
The building, right out on the marina is also a real star.
