Eddie Gilbert’s

How refreshing to find such a fantastic establishment in such a small town. The food and service was second to none. I will be going back and if I could give more than 5 stars I would.

On reading the review from «Gavers», a friend and I decided to pop in here for a quick bite to eat. Wrong. Not quick. We waited. And waited. And have had better fish and chips served from a paper bag on the harbour. And that bag was handed over with a smile. How sullen was the waitress in this place?! It was as though it was an effort for her to be there and serve us. Abrupt. No, rude. So, back to the review from «Gavers». Reviews are written by customers. Does that look like a review written by a customer? Or perhaps the owner? I love to eat out and I do like to tell people if the experience was good but this «review» simply is an advert. Don’t be swayed by this poor attempt to take your money for simply eating a dish that looks as though it should be in a paper bag. There are few good eateries in Ramsgate but this isn’t one of them. Have put one star because the system wouldn’t let me give them none!

This award winning (Taste of Kent best fish retailer) fish monger has opened a «gourmet fish shop» behind the wet fish counter and a smart 50 seater gastro fish restaurant on the first floor.
Owner Jonny Dunhill, ran a wholesale shellfish business in London for 12 years, supplying the likes of Le Gavroche, Harrods, The Ivy and Conran Restaurants.
Head chef Craig Mather is a graduate of Thanet Catering College and Michelin trained at the Michelin-​stared-​Mallory Court in Warwickshire.
Key to the outstandingly good fish and chips is the use of beef dripping. Though you can opted for vegetable vegetable oil.
There’ an inspired daily changing a la carte menu.
Starters (£4.50 — £6.50) may include crispy smoked eel soldiers with soft-​boiled duck egg, grilled Ramsgate cock crab with shallot, white wine and breadcrumbs.
Mains (£9.00 — £15) are likely to feature monkfish bourguignon, pancetta, mushrooms, shallots and mashed potato and roasted halibut, brown shrimps, braised leeks and salsa verdi.
There are also options for meat eaters 40 day aged rib eye steak and Kent venison and vegetarians cream of Jerusalem artichoke soup with truffle oil and Parmesan polenta with mushroom fricassee and rocket.
The seafood platter for two includes lobster, dressed crab, smoked salmon, oysters, crevettes, cockles, ceviche of scallop and brown shrimps costs £26.50.
Puddings include chocolate and Gadds’ (a local beer) black pearl ice cream at £4.50.
The fixed lunch menu costs £9.95 for two courses or £12.95 for three, is available Tuesday to Thursday. On Sundays Eddie Gilbert’s adds roast beef, lamb, pork or chicken to the daily menu.
The restaurant itself with polished wooden floor and exposed oak beams is tastefully appointed with deft maritime touches, seascapes and local scenes of bygone Thanet.
The fish comes direct from the local fishing boats .
The potatoes used for the chips, together with the other vegetables and meats are farmed nearby. There’s a good selection of reasonably priced local wines and beers.