Bright and airy Loch Fyne is a harbour for lovers of pure and simple seafood. This Covent Garden restaurant keeps its menu as uncluttered as its dining area, with subtle fish recipes that stick to straightforward flavours. Dishes include the famed seasonal oysters from the fertile Argyll waters that give the restaurant its name.
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Venue Details & Map
Loch Fyne Restaurants
2-4 Catherine StreetHolbornLondonWC2B 5JY
- +44 20 7240 4999
Mom and I had lunch here today. I am a bit surprised to see 3,5 average rating - this place is good; a bit pricey for what it is, but acceptable.
- lobster bisque - I think it was made out of roasted lobster.
- roasted onion and cumin soup - light, creamy texture and vegan
- lobster - not the best, and a price tag of £25
- catch of a day - forgot what fish was it, but it was...more
I got take away fish and chips and loved it! So tasty, reasonably priced compared to other chippies in the area but it's a bit posher here. Quick and easy if you work nearby.more
Fresh fish and seafood!
I took the seafood tagliatelle and they were cooked al dente, the way I like it, but might not suit everyone, the sauce was really good but the quantity of seafood in the dish was a bit insufficient. Same goes for the risotto my brother took.
All in all, the products are really good, however their preparation is a bit overlooked, for example it is a shame that the...more
I have always had good experiences at other Loch Fyne's, unfortunately it seems this one is not so great. I have been to this one a couple of times and while the meals have been ok they've never been outstanding and one time it was absolutely dreadful.
Our worst experience involved mixed up dishes (the fish and sides we had ordered came in the wrong combinations) and the food was a not very...more
Pre set 2 course meal for 9.95GBP was a pretty good deal, if you like small meals. We tried a few dishes to make sure we covered the range of seafood available.
Mackerel potted, 3 stars : smoked mackerel poached in its own fat. The glass jar is served chilled, so a layer of harden fat needs to be broken first. Mix it up, or take some of it out, the mackerel is still nice and moist....more