Choosing fish in a restaurant is partly a question of what you feel like eating. A chilled plate with citrus and ginger is a different meal from a pot of mussels in a fragrant broth, which is a different meal again from a whole fish off the grill with a charred lemon. Reading the preparation tells you as much as recognising the name.
Start with how you want the dish to eat
Temperature, texture, sauce. If you want a bright opening, look for citrus, raw or cured fish and a light dressing: on the current list that is yellowfin tuna served as sashimi with soy, yuzu and ginger, and a spicy Chalkstream trout tartare. If you want substance, read the whole plate, including what comes with it and what you might order beside it.
A familiar name can arrive in very different forms. Trout as tartare is a starter for someone who likes a knife-and-fork ceviche; trout from the grill would be another thing entirely. Ask if any word on the line is unfamiliar. Nobody minds.
Native oysters, and what to drink with them
Native oysters go on the menu by the half dozen and the dozen. They want acid and salt next to them: Picpoul, Muscadet or something sparkling. Our wine guide names the house answer and the connoisseur’s one.
Mussels go two ways
The mussels are from St Austell Bay in Cornwall, and the menu says so; it is a good example of why reading the line matters. They come with fries and a choice: marinière, or a Thai-style broth with coconut, lime, lemongrass and ginger.
That is a decision to make before you think about wine. Marinière wants a dry white with some weight, a Muscadet or a Chablis. The Thai broth wants aromatics of its own, a Riesling or an Albariño. Tell the team which pot you have ordered and what you usually enjoy, and the choice narrows itself.
Read the grill section carefully
The grill currently lists a butterflied gilt head bream and a baby monkfish tail cooked on the bone. Sides and sauces are listed separately, which is another decision about the finished plate: a green side is enough for one person, another wants potatoes and a butter. Ask how a dish is served if bones or portion size matter to you; monkfish on the bone is a different eating experience from a fillet.
Island dining without guessing the origin
Eating beside the Solent does not mean every fish on the plate was caught in it. Some was; the mussels were not, and the menu tells you. Locality and season are things to ask about, not to infer from the view. Our Isle of Wight Larder guide explains what the Island itself produces and when; for a particular species, ask about the dish available that day.
If you have an allergy, discuss the actual ingredients and how the kitchen works before you order. A menu line is a description, not a full ingredient list, and shellfish and fish stocks turn up in more places than the name suggests.
Then book
Browse the menu, check the opening hours and book a table. Come with an appetite and a question or two. The right choice is the fish you will enjoy eating, and the team would rather help you find it than watch you guess.
Questions we get asked
Is the fish at RT Café Grill local?+
Some is, some is not, and the menu tells you where it can. The mussels are from St Austell Bay in Cornwall; Solent shellfish and Island produce appear when the season allows. Ask about the day’s dishes.
Do you serve oysters?+
Native oysters by the half dozen and dozen when they are on the menu. Check the current à la carte.
Can the kitchen cope with a shellfish allergy?+
Tell us when you book and again when you order. We will talk through the actual ingredients and how the dishes are prepared. A menu line is not a full ingredient list.
What wine goes with mussels?+
Marinière: Muscadet or Chablis. The Thai broth: Riesling or Albariño. Or tell the team what you like and let them choose.