With many accolades and brilliant reviews, a visit to Fin Boys, a seafood restaurant and fish butchery on Cambridge’s Mill Road, was definitely at the top of our to do list on our recent trip.
The restaurant itself, which at first glance appeared fairly minimalist, had so much to take in visually, from the multiple jars of mind-boggling ingredients, condiments, and preserves on the shelves, to the quirky seafood-themed artwork and water jugs. And that dry-cure fridge beside our table, with its beautiful, if slightly terrifying-looking beasts (bonito?) suspended on stainless steel hooks above slabs of pink salt, was wonderful to see!
The cocktails were fantastic- a herbal Negroni, and a smoky Mezcal Margarita. And the 2022 ‘Gimblett Gravels’ New Zealand Chardonnay was the perfect choice to go with the food.
We started with the legendary Fin Boys Prawn Toast with Oyster Sauce & Furikake, and six huge, plump Carlingford Lough Oysters with Fin Vin. And from the Raw Section of the menu, Torched Mackerel with Cucumbers, Rhubarb Cheong, Olive Brine & Sesame Oil, and an outstandingly good plate of Sea Bream cured in Kombu, Soy, Yuzu Sesame, and Cherry Wood Smoked Vinegar.
For mains, we had the Roast Cornish Monkfish with Slow Cooked Zucchini, Cherry Tomatoes, Romano Peppers, Summer Herbs & Extra Virgin Olive Oil, the Line Caught Cod on a vibrant green Cassoulet of Paimpol Beans, Cavolo Nero & Herb Crumbs, and Wild Cornish Sea Bass with Girolles, Sweetcorn, an umami-rich Mushroom Puree, Samphire & Creme Cru. All accompanied by crushed Norfolk Peer Roasted New Potatoes with Rosemary & a punchy, garlicky Aioli.
To finish, Affogato with ‘Jack’s Gelato’ Double Chocolate, a silky smooth Basque Cheesecake with Black Figs & Honey, a rich Chocolate Marquis with Sultanas, Marsala & Vanilla-Brown Sugar Gelato, and an autumnal Blackberry & Almond Tart with Creme Fraiche.
All the fish served at Fin Boys is incredibly fresh, sourced from independent day boats, which results in a highly seasonal menu. This was a wonderful evening of fantastic food, drink and service.
Fin Boys: simple seafood perfection.
What we had
Starters
Fin Boys Prawn Toast with Oyster Sauce & Furikake
Carlingford Lough Oysters with Fin Vin £3.75 each Six
Torched Mackerel, Cucumbers, Rhubarb Cheong, Olive Brine & Sesame Oil
Sea Bream Cured in Kombu, Crystal Clear Soy, Yuzu Sesame, Cherry Wood Smoked Vinegar
Mains
Roast Cornish Monkfish, Slow Cooked Flourish Farms Zucchini, Cherry Tomatoes, Romano Peppers, Summer Herbs & EVOO
Line Caught Cod, Cassoulet of Paimpol Beans, Cavolo Nero & Herb Crumbs
Wild Cornish Sea Bass, Girolles, Sweetcorn, Mushroom Puree, Samphire & Creme Cru
Sides
Norfolk Peer Roasted New Potatoes with Rosemary & Aioli
To Finish
Affogato; ‘Jack’s Gelato’ Double Chocolate with Espresso & Cookie £9/ Franglico
Basque Cheesecake with Black Figs & Honey
Chocolate Marquis, Sultanas, Marsala & Vanilla-Brown Sugar Gelato
Blackberry & Almond Tart with Creme Fraiche
About the Team
JAY SCRIMSHAW
You might know Jay from the legendary local food truck Guerrilla Kitchen, but his experience in bringing creativity to the kitchen goes way back, to when he was previously the owner of The Pheasant in Keyston, during which time he was a Gordon Ramsey’s F Word Finalist, too. He also spent time as a Senior Sous Chef at Bibendum in South Kensington and sous chef at Chez Bruce in London, so really knows his stuff when it comes to creating thoughtful, tasty, and super-exciting dishes.
RICHARD STOKES
If you’ve dined at Parker’s Tavern, you might have enjoyed the care and attention to detail that Rich puts into every dish, where he was head chef for two years before teaming up with Jay to form Fin Boys. Previously, he owned The Three Horseshoes in Madingley and worked stages for Alice Waters at Chez Panisse in Berkley, and Charles Phan at The Slanted Door in San Francisco. His love of travel, and good food brings a globally extensive and highly experienced palette to the party.
Restaurant links page HERE
