Parsons

From the people who run The 10 Cases wine bar just across the road, this seafood joint is a jolly little spot, with green-and-white fishmonger-style tiles, tiny tables along one wall and a couple of eating counters poking out of the other – the sort of place that’s cosy in winter and breezy in summer, thanks to big windows opening on to Endell Street.

It’s also an appealingly individual set-up boasting friendly staff, decent prices and a brilliant location for pre- and post-theatre meals – although tables are now booked up months in advance; instead, try your luck with a walk-in.

To eat, we loved the Belgian-style potted shrimp croquettes filled with a creamy shellfish goo, the salt-cod fritters encased in crisp, light batter, and a whopper of an octopus tentacle cooked to melting sweetness and accompanied by fabulously flavoured pork-fat potatoes.

However, some other items were less successful: chargrilled treviso with pomegranate and Pecorino was overwhelmingly bitter, sea trout tartare was ill-served by an assertive Bloody Mary jelly, and brown crab pissaladière tasted acrid, as if the onions had caught in the pan – although (like everything else) it looked absolutely lovely. Larger plates of “perfectly cooked” fish are available whole (plaice, sea bass) and by the fillet (turbot, gurnard), while the “interesting” off-piste list includes around a dozen offerings by the glass and carafe.

Parsons is from the same team behind 10 Cases, who are just a stone's throw away, also in the West End of London. For delicious seafood and fresh fish, Parsons is the place to be. Will and Ian are the duo behind Parsons, finally creating something new and exciting with their love of classic fish dishes and restaurants. The restaurant has been decorated in a timeless and welcoming fashion, drawing in discerning guests for a sit down meal or few oysters with a glass of wine.

First on the menu are the Jersey rock oysters, bread and butter and potted shrimp croquettes. These bar snacks are great for a light bite with a drink, or to share amongst the table before dinner. For starters there are Poole Bay palourde clams with garlic and chardonnay, Welsh river dee mussels with nutbourne tomato broth and fregola, and a smoked eel Caesar salad. Bigger plates, which are suitable for mains, range from the Lyme Bay plaice snitzel with egg and tartare sauce and whole lemon sole with seaweed butter and samphire, to the whole turbot to share with mussel beurre blanc and avruga, and Brixham halibut with sauce vierge. On the side, consider adding a few plates to heighten the flavours of your meal, like the crushed Jersey royal potato salad with truffle creme fraiche.

There are some really special puddings on the menu, perfect dishes to round off your meal. Choose from the cantaloupe melon sorbet and strawberry pavlova to the bergamot posset with strawberries and vanilla crumbs. If you prefer cheese as a last course, try the Welsh rarebit, Tomme Brûlée or St Felicien cheeses with crackers.