5/5 Kerry Alaric C. 1 year ago on Google
Our
2-top
table
sat
just
outside
the
restaurant
proper,
elbowed
at
the
walkway
to
the
outdoor
dock
seating
that
also
led
to
accommodations
directly
upon
the
sands
of
Smitons
Bay
Beach.
Our
table
also
gave
is
unobstructed
view
of
the
surf
and
sky,
at
5pm
just
teasing
the
the
beauty
of
the
sunset
that
was
to
come.
But
we
were
here
for
the
food.
With
“fish”
being
right
in
the
eatery’s
name,
Diana
and
I
made
a
point
to
focus
on
the
seafood
items
on
the
Fish
Pot’s
dinner
menu.
I
opted
for
a
pan-seared
Atlantic
salm
accompanied
by
pickled
seacat
(octopus)
and
fried
calamari,
while
Diana
chose
the
sautéed
jumbo
shrimp
served
with
a
pineapple
chutney
and
a
“lava”
sauce.
To
put
this
succinctly,
every
morsel
of
seafood
was
cooked
to
(near)
perfection.
The
salmon’s
interior
boasted
that
ideal,
lovely
stroke
of
translucency
where
the
truest
“fresh
from
the
sea”
flavor
is
found,
while
it’s
crisped-through
skin
offered
textural
counterbalance,
and
just
enough
seasoning
to
accentuate
the
fish’s
truest
taste.
The
calamari
were
rightfully
“toothsome”
without
being
at
all
chewy,
and
likewise
the
seacat
—
requiring
much
more
prep
attention
to
cook
properly
—
was
devoid
of
any
gumminess,
instead
having
an
almost
creamy
yet
fir
bite
to
eat,
while
showcasing
its
naturally
briny
essence.
Diana’s
shrimp,
too,
were
respectfully
and
appreciatively
prepared,
letting
the
palate
enjoy
enjoy
them
without
the
teeth
having
to
do
all
that
extra
work
—
they
were
supple
and
full
of
flavor,
the
pineapple
chutney
nicely
adding
some
sweetness,
brightness,
and
“zing”.
We
both
ordered
the
house
fish
&
chips
for
entrées,
and
they
were
stellar
as
well,
a
huge
fillet
of
juicy,
flakey
fish,
competently
coated
to
where
the
batter
maintains
its
exterior
crunch
through
the
eating
of
the
dish,
without
leaving
a
heavy
or
greasy
aftertaste
on
the
tongue.
The
tartare
hollandaise
is
an
elevated
accompaniment,
incorporating
the
traditional
vinegar
sprinkle
into
a
creamy
condiment
that
coats
the
the
added
acidity,
letting
the
vinegar
flavor
last
a
bit
longer,
while
cutting
through
the
oil
used
for
both
the
fish
and
the
chips.
Dessert
—
which
we
barely
had
room
for
—
consisted
of
Diana’s
light
yet
robustly
fruity
mango
sorbet
(that
was
thankfully
not
too
sweet)
and
my
warm,
rum
sauce-free
bread
pudding,
amply
tasty
and
textural
without
the
sauce,
though
I
did
pair
it
with
a
simple
vanilla
ice
cream
scoop.
The
owners
(if
I
understood
from
the
affably
jovial
general
manger)
are
a
husband
and
wife
team
from
Australia.
Many
restaurants
here
are
additions
to
hotels
and
resorts,
conceived
as
an
added
convenience
for
their
guests.
The
Fish
Pot
owners
have
had
to
open
up
a
hotel,
to
better
and
more
familiarly
accommodate
their
diners
—
a
testament
to
how
popular
their
restaurant’s
food
and
service
are,
as
well
to
the
genuine
commitment
to
their
customers,
whether
first-time
or
long-term
regular.
The
long
trip
for
me
notwithstanding,
I
hope
to
become
the
latter
of
the
two.