In a word
In a prime position: just metres from the dock where fish is landed in one of Cornwall’s most traditional fishing villages, a sea loving gal like me will always associate The Sharksfin with fresh fish. But that’s not to say that it’s a one trick pony. With Americana favourites like hot wings and finger lickin’ Mexicana in the form of fish tacos and quesadillas, this restaurant has hearty sized meals and something for all tastes. Front of house and co owner Mel is from the Deep South of America, and this restaurant fuses her home with that of her husband, in the Deep South West!
Aptly for a seaside restaurant, The Sharksfin’s front is akin to a goldfish bowl window, less than a stone’s throw from the harbour. Here almost every single person living in, or visiting, Mevagissey will have to pass the delicious smells and sight of a packed restaurant all summer long. I suspect its busy in the winter too, as we saw families ranging from tots to teens and gigglers to granddads. Particularly good for hungry people, as even with a busy restaurant, there was not a long wait.
Rustic and pared back in a stylish way, one of the things that struck me about The Sharksfin is that, rather like Nathan Outlaw’s restaurant, everything is locally sourced. It also has a distinctly nautical feel, from the ceramic fish finger plates on the doors, to the incredible chandeliers, which radiate light through handmade marine species somewhere between urchin and jellyfish. From bunting, to stained glass, and from its wooden beams to exposed walls, The Sharksfin has a very clear message and is perfectly aligned with the ‘feel’ of Mevagissey.
So close to the harbour, there is a focus on fish, which features on the specials board daily, as well as the main menu. Trained at Jamie’s fifteen, the head chef Ben chooses bold flavours to create a summery menu, inspired by Mel’s deep south roots.
Striking that balance between attentive and chilled, the staff were friendly, and entertained my Mum, who likes to chatter. I worked in Mevagissey myself ten years ago, when I was saving money to go travelling. I had a funny relationship with the chef, where he seemed to inherently trust my instincts, so I was forever doling out free wine and reaping good tips, despite the slow chef. Luckily, Mel and her team have got it nailed, and the service was without fault, despite being the busiest week of the year for Mevagissey. It’s this kind of thing that matters.
01726 842 969