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Fin Boys

Cambridgeshire, Cambridge - Seafood - Restaurant - £££

Creative seafood cookery in a relaxed setting

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Very Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

A little bit fishmonger, a little bit deli and a little bit restaurant, Fin Boys has been delivering something unique to the Mill Road neighbourhood since it launched in 2021. Having weathered all sorts of staffing problems, the place is back to full strength, serving lunch (Tue-Sat), a full evening carte (Tue-Thu) and a multi-course tasting menu (Fri-Sat). Expect a rolling line-up of deliciously creative seafood dishes that might run from smoked eel with white asparagus (brushed in eel fat), monk's beard and unagi/horseradish sauce to homemade cavatelli with brown shrimps, courgettes, marjoram, dried chilli and extra-virgin olive oil. The focus throughout is on sustainable day-boat supplies and minimal wastage, with monkfish and red mullet livers used in terrines, for example. Some fish is dry-aged to intensify flavour. Among the seasonal main courses, you might find whole roast lemon sole on the bone with St George's mushrooms, sea beets, braised lentils and a rich roast b...

A little bit fishmonger, a little bit deli and a little bit restaurant, Fin Boys has been delivering something unique to the Mill Road neighbourhood since it launched in 2021. Having weathered all sorts of staffing problems, the place is back to full strength, serving lunch (Tue-Sat), a full evening carte (Tue-Thu) and a multi-course tasting menu (Fri-Sat). Expect a rolling line-up of deliciously creative seafood dishes that might run from smoked eel with white asparagus (brushed in eel fat), monk's beard and unagi/horseradish sauce to homemade cavatelli with brown shrimps, courgettes, marjoram, dried chilli and extra-virgin olive oil.

The focus throughout is on sustainable day-boat supplies and minimal wastage, with monkfish and red mullet livers used in terrines, for example. Some fish is dry-aged to intensify flavour. Among the seasonal main courses, you might find whole roast lemon sole on the bone with St George's mushrooms, sea beets, braised lentils and a rich roast bone sauce or pan-fried Cornish sea bass accompanied by yellow Marmande tomatoes, roasted aubergine purée and a boozy, buttery emulsion. To finish, the kitchen keeps it seasonal with desserts such as fermented strawberries with strawberry and balsamic sorbet, white chocolate and basil cream plus shards of broken meringue.

There’s plenty to watch from the kitchen-counter seats, and chatting with the affable 'Fin Boys' themselves (aka chef-owners Jay Scrimshaw and Richard Stokes) is easy and knowledgeable, with music and a fish-friendly wine list keeping the vibe relaxed. We also like the kerbside tables – a relaxed summer evening spot for snacks, small plates and platters. 

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VENUE DETAILS

2 Mill Road
Cambridge
Cambridgeshire
CB1 2ADGB

01223 354045

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OTHER INFORMATION

No background music, Credit card required, Deposit required, Pre-payment required

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