Aberdeen was born from granite and raised on the fruit of the North Sea, or so they say. What better name for its newest seafood restaurant than Rock & Oyster? Opening in Union Terrace, on 8 August, Rock & Oyster will build on the city’s stone and water reputation. The atmosphere will be relaxed and informal with food of the highest quality, beautifully cooked. The menu comprises oysters from Devon and succulent mussels from Shetland, Arbroath smokie fishcakes, hot-smoked salmon and langoustine chowder, crab and asparagus risotto topped with a soft poached egg, fillet of cod with a crayfish bisque, and classic beer-battered haddock with hand-cut chips. Change is also an essential element of the menu with daily desserts and specials in addition to an “ale of the week”.
The kitchen is under the direction of Ryan Fowler, 25, a Fifer who has already a wealth of experience in some of Edinburgh’s best kitchens including David Ramsden’s Amore Dogs, and the Sheraton’s Santini Ristorante. He has been a Grampian Seafood Chef-of-the-Year finalist in both 2012 and 2013. In order to ensure the best-quality ingredients, Ryan is working with a few hand-picked suppliers including Bluflag Fisheries from Aberdeen; Turiffs of Montrose; Braehead Foods in Kilmarnock; and Inverarity Morton in Glasgow.