Andy Swales (Swalsey) and Mike Evans (aka Sumo) are the team behind this lively town-centre bistro, which hits just the right note in terms of service, atmosphere and food.
Fish fanciers are in for a treat, and the kitchen takes full advantage of locally caught lobsters, Caldey Island sea bass and much more besides for a repertoire of piscine dishes that might include fillets of gurnard on sweet potato mash with marjoram butter and charred redfish with steamed greens and sauce vierge or tapenade-crusted coley.
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