IT'S billed as the purveyor of the ultimate fish and chips.
The new seafood venture from Ondine Restaurant’s chef patron, Roy Brett and Gary Welch, owner of the famous Welch Fishmongers, is situated on Newhaven Harbour where boats have landed fish since the 16th century in part of the current fish market building.
The Edinburgh eatery's signature dish is their version of the long-standing classic and describe as the "ultimate fish and chips", cooked fresh to order and available to sit in or take away.
The 50-cover restaurant also serves a menu of dishes including Newhaven Chowder, Crispy Crab Claws from Scrabster and Grilled Tobermory Langoustines and Oysters.
Mr Brett said opening the Fishmarket Newhaven is a long held dream.
Recipe: Squid, feta, tomato, cucumber and watermelon salad by Roy Brett of Ondine
He said: “Most cities don’t have the privilege of a waterfront with direct access to the sea but Edinburgh does.
"As a chef working with seafood and its community for many years, I was always aware of the Newhaven fishwives and the area’s fishing history.
"I’ve spent my career as a seafood chef so it has always been an ambition to celebrate that seafood heritage.
"The Fishmarket at Newhaven will do just that, serving the very best fish and seafood cooked with love and care.”
That produce is sourced from Welch Fishmongers who have links to Newhaven stretching back generations.
Recipe: Roast Fennel Herb Sea Bass with Pan-fried Greens by Carina Contini
Mr Welch, the Fishmarket co-director, said: "For many years we’ve been selling fish to the public and the chefs of Edinburgh.
"Now we’re bringing the whole story together with a great eating place right on the harbour side in the place my family have always called home.
"We’re delighted to be part of the regeneration of Newhaven and look forward to really putting it on the map as a culinary destination."
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