Wallfish is a small restaurant so booking ahead is recommended. We visited on a Sunday lunchtime and were greeted by a fine menu. My mother-in-law and I started with succulent wallfish (snails) in garlic and butter which were noteworthy and the main courses continued the culinary delight. The 28 day hanger steak with baked marrow and the pork belly with pork cheek and cuttlefish were worthy of food envy. The service level was perfect, not too overbearing but attentive.
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