Opening on 4 January, Off The Hook will consist of three elements – a seafood restaurant, separate fish and chip takeaway, and fish ‘butchery’.
Henderson’s has supplied seafood to many top restaurants for over 10 years and says it as an expert in sustainably-sourced fish. It is focused on produce from the Jurassic Coast.
Henderson met Wager while he was cooking at Dokke (located in nearby St Katherine’s Dock). Wager has a varied CV that includes number of consultancy and executive chef roles both in the UK and overseas.
Example restaurant dishes include wild seabass sashimi with wasabi, pickles, soy and shiso; iki-jime trout with nori seaweed, trout roe and spring onion; dry-aged monkfish with kimchi and fennel; halibut with wild chanterelles, crown prince squash and cider stock.
The takeaway, meanwhile, will offer the likes of battered hake and chips; crab on chips; lobster roll; and crab mac ‘n’ cheese.
The Fish Butchery will dry-age much of its fish, with a daily selection of seasonal fish available to purchase from the Fish Butchery for guests to take home.