Sheffield’s new seafood restaurant causing a stir with diners
Neon Fish opened on Archer Road, Millhouses, at the site previously occupied by beloved Italian restaurant Marco in Milan on September 17.
It is owned by restaurant manager Gracie Anderson and chef Cary Brown who has made a name for himself through the 13 other food establishments in Sheffield and South Yorkshire with which he has been associated, including the former Charnwood Hotel where he was chef kitchen, before settling down. Cars in Abbeydale Road South and a host of other restaurants including the popular Slammers at Hunters Bar and The Limes in Barnsley.
His vision for Neon Fish is simple: to sell high quality, incredibly fresh seafood that will have ‘swam in the sea yesterday’, in an establishment that prides itself on ‘attentive’ service and cultivates the kind of atmosphere that makes the “ultimate dining experience”.
“The emphasis is on the quality of the seafood and the simplicity and attention of the staff,” said Cary, who was educated at Granville College, now known as Sheffield College, and counts Claridge’s in London. among the establishments in which he worked.
He says Neon Fish, which overlooks Millhouses Park, has daily deliveries of fresh seafood caught along the UK coast.
Some of the seafood dishes diners can expect to order from Neon Fish include lobster, crab, prawns, oysters, scampi, smoked salmon, traditional fish and chips, grilled monkfish. as well as a selection of fish from their daily catch.
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Neon Fish also offers an ‘Afternoon Tea by the Sea’, with three levels of pickled and brined smoked seafood and a nice selection of jarred and poached shellfish, priced at Â£ 40 for two.
In addition to seafood, those who eat at Neon Fish can also enjoy a range of meat dishes, including steaks such as prime rib and a traditional Sunday lunch.
Neon Fish has had a busy first few weeks, and Cary advises those hoping to dine there book a week in advance to avoid disappointment.
It is already proving popular with diners who have praised the restaurant online, consistently describing it as a “fabulous” establishment with “delicious food” and “great service”.
There are two rooms with a capacity of 30 people in one room and 20 in the other, a space which Cary says has been laid out as a âseafood shackâ.