Archive for the ‘Menu additions’ Category

Catch the Fish Express at Littlehampton – new menu launched today!

Thursday, June 3rd, 2010
The Fish Factory Express Menu

The Fish Factory Express Menu

Travel first class on board our Fish Express for only £5! The new menu is launching today and is  exclusive to The Fish Factory restaurant in Littlehampton.

Shore Basket Calamari, white bait, whole tail scampi, gefilta, goujon and tiger shrimp served with vegetable crisps and Tatare sauce

Surf & Turf Pork Schnitzel served with tiger shrimps and chips

Sussex Ploughmans Home made pork pie with Sussex cheese and all the usual trimmings.

Giant Fish Fingers Cod, haddock and salmon blended with herbs and potatoes and finished in bread crumbs served with garlic and tarragon dip.

Fish ‘n’ Chips Beer batter fish served with mushy peas and mash or chips.

Mussels Marinara
Hot steaming bowl of mussels with a traditional white wine sauce served with a piece of bread.

Seafood Chowder Traditional British recipe soup, mostly prime chunks of white fish stewed with vegetables and finished with cream served with garlic crouton sticks.

Roasted Camembert
Whole cheese filled with wine and roasted served with bread and grapes

The Fish Factory Kitchen serves this fantastic new menu from 11.30am-5pm, from Monday to Saturday, including Bank Holidays.

Call us on 01903 715100 to book a table now.

Fantastic news from The Fish Factory

Thursday, April 22nd, 2010
Iceland fish at The Fish Factory, restaurant in Worthing and Littlehampton

Iceland fish at The Fish Factory, restaurant in Worthing and Littlehampton

The volcanic ash cloud may have gone, but we have even better news for you! We are delighted to say that we have revamped the Fish Meze at The Fish Factory restaurants in Worthing and Littlehampton, West Sussex.  We have changed the way it is served and we have even got some funky new plates to serve our exciting new dish.

To whet your appetite, as part of the meze main course, there is a new Seafood Stroganoff that is served with a main course.

The new meze dish will be launched in both Fish Factory restaurants from Monday 26th April.

Did you know?

Icelandic fish is one of the best quality fish in the world. Iceland have sustainable fish practices which are one of the best in the world.  When buying your fish from the supermarket, you can be sure that you are buying a sustainable product if the fish is from Iceland.

So what are you waiting for? Book a table and sample our new meze. Click here to see our contact numbers.

New dishes coming soon to Food

Wednesday, March 3rd, 2010
proto creme brulee

proto creme brulee

The following new dishes will be launched in three weeks, so look out for the first sneak preview

Monkfish Gnocchi: Fresh gnocchi made from our own recipe mixed with exquisite medallions of monkfish, fleshed sealed with brandy and cream sauce.

Spatchcock Poussin: Succulent small chicken part-boned, marinated in fresh herbs and barbecued served with spinach and potato mousse.

Crème Brule: From a traditional French recipe, a thick creamy dessert with a smooth centre and a luxurious sugared topping.

New Chateaubriand Steak at Food Restaurant in Worthing, West Sussex

New Chateaubriand Steak at Food Restaurant in Worthing, West Sussex

NEW! Chateaubriand  steak

Also we are very excited to say that we have recently secured the best cuts of Chateaubriand steak with our butcher. Look out for our chateau brine steak with dauphinoise potatoes. This is an ideal dish for two people sharing!

For those of you who would like to know more about Chateaubriand steak, here you go …

The Chateaubriand steak is a recipe of a particular thick cut from tenderloin , which, according to Larousse Gastronomique, (encyclopedia of gastronomy), was created by personal chef, Montmireil, for Vicomte François-René de Chateaubriand, (1768–1848), the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years.Chateaubriand is usually only offered as a serving for two, as there is only enough meat in the center of the average fillet for two portions.

You can find out more on the Wikipedia website.


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