Fish Dish restaurant opens in Sudbury
âIt’s so nice to finally open up and get back to the kitchen,â says Carolyn Munro who, after months of hard work, has opened the doors of her dream restaurant in Sudbury.
The Fish Dish, on Station Road, is Carolyn’s tribute to seafood. After successfully managing a pop-up party at the Granary at The Quay Theater before Covid, the new, larger premises allow her to open for Light lunches during the day as well as dinners – as well as offering a unique take-out grocery store.
“I can’t wait for people to come over to the deli bar side where they can take out oysters and seafood platters, or they can sit down with a glass of champagne and choose a few pieces,” he says. it.
The grocery store is open from 9 a.m. to 4:30 p.m., offering everything from peeled oysters with shallot or Tabasco vinaigrette, shrimp, lobster, hand-made stuffed crab patties, smoked salmon and ricotta English muffins, and sandwiches (perfect to take to the nearby park and riverside meadow.
âWe have a Bloody Mary shrimp cocktail, and I make dressed salmon sandwiches and over-topped thin tuna steak sandwiches with egg mayonnaise and blush tomatoes.â And it all comes on Carolyn’s homemade bread. She also makes her own ice cream. In fact, there are very few things the chef hasn’t imagined about cooking from scratch.
You can also watch:
All of the above are available at lunchtime in the bright restaurant, complemented by lunch specials, which change daily, based on the best seasonal fish Carolyn can get from her husband David, who runs the fishmonger. of Munro in the market every week.
Evening reservations are available on Fridays and Saturdays from 6 p.m., with Carolyn delighted to be full for the first weekends since opening in early July.
âWe hadn’t even promoted it yet and people were emailing us or calling us. We also have a mailing list and that really helped us. There were so many people wanting to come in which is great.
Most deli products, such as oysters and platters, can be enjoyed by diners in the evening. And that’s when Carolyn really gets her creative juices flowing, bringing together fresh, seasonal ingredients to create plates that showcase seafood at its best.
âWe had a king prawn salad with a red pepper and lime vinaigrette. It’s so light and tangy and perfect for this weather, âsays the chef, describing some of the dishes on the evening menu. âThere’s a poached skate wing with a nice crab and new potato cake and caper and pickle butter. And I made a delicious strawberry jelly with elderflower sorbet and shortbread.
Other top choices include marinated mackerel skewers with tabbouleh and tzatziki, smoked or smoked mackerel pate, pot crab, and pot shrimp, all to pair with wines and champagnes from the concise wine list. and carefully chosen.
“It feels really good to finally be open,” Carolyn smiles. “It’s been such a long year for me – well, for a lot of people – but I think the advantage I found is that not being able to work, I had the opportunity to reflect on what we here, and come up with some awesome new recipes that I can’t wait to share with our customers.