Noah's

A wonderful restaurant, with delicious food and a lovely atmosphere. I came here with my parents for my birthday, and it was fantastic. We began with starters, which all arrived at the same time so that we could share them – all were very tasty, but my favourite was the scallops served in their shells. For my main, I had the sea bass, which was served on salsa verde and with the option of chips or potatoes. The sea bass was cooked to perfection, with crispy skin and tender flesh, and the salsa verde was a delicious sauce for both the fish and chips. I particularly liked that they served it on the plate beneath the flesh, so it wouldn’t mess up the crispy skin. We had the cabbage and the beetroot as side dishes, both of which were also great – neither overwhelmed the main dish, and instead served as really suitable accompaniments. Finally, for dessert, I had a decadent chocolate mousse, served with clotted cream ice cream – and a candle, for my birthday! I’d also like to quickly take a second to praise the service and environment here. Despite it being quite busy, it didn’t ever get overly loud, and my family could all talk to each other very easily. The staff were friendly and professional, and made the experience even better than it already was. I’d wholeheartedly recommend Noah’s for its excellent food and service, and hope to return soon.

Food was absolutely fabulous, great choice, good portions. Service great. Atmosphere was had a chilled vibe on the lunch time we visited. Great location with lots of parking. Very clean restaurant and toilet. Would recommend. 🍴🐟🍟🦐

Excellent restaurant with very good food and service. The Lock Keepers menu was well priced and good portion size. Other options such as the tasting plate and whole fish were more pricy but I believe were value for money based on the excellent portion size and quality. Chips are like proper fish&chip shop.

I had the fin-tastic pleasure of dining at Noah’s and I can safely say I was hooked from the start. The restaurant itself is beautiful, the staff were lovely and welcoming, and the food? Simply off the scales. I went for the gilt-head bream and it was swimming in flavour. If you’re wondering where to drop anchor for a great meal, Noah’s is definitely the place. Highly recommend! 🐟

Set right in the space under the harbour side road, sits this charming sea food restaurant at the end of Spike Island. Freshly caught and freshly cooked, some of the best seafood in the area and rightly deserves the 3rd best Fish and Chips in UK award. But fish and chips is too boring for Noah. Sample the fresh catches, like oysters, clams, lobster or have some grilled Brill or Plaice with potato salad- who wants chips! All our food was delicious, reasonable prices. Great service in a cosy atmosphere. East parking just outside. Look safer than the car park just up the road. All well deserved 5* 😁

We have now been twice and very much enjoyed both visits. The food has been excellent, beautifully cooked. The menu is not extensive, which is a good thing and is constantly changing according to availability. The venue has been well attended on both occasions but loses a point on atmosphere, for me, due to the noise when full. Plenty of parking but choose your timing carefully as charges apply before 7pm. Staff very good. We did book ahead on both evenings.

This is a tale of two halves. Or more precisely, a tale of two halves glued together with monkfish mousse and chip-shop grease. On the one hand, Noah’s is very good indeed. The food is excellent, the service bang on, the view of Clifton’s Regency crescents is beautiful. On the other, you’re eating your hand-caught Orkney scallops beneath an overpass where you’d half expect Idris Elba to be standing grim-faced over a corpse in Luther. The place is split down the middle: fried fish and chips, the culinary ballast of postwar Britain, versus delicate fillets of Cornish sole and monkfish, the stuff Rick Stein built his empire on. One side a bottle of malt vinegar, the other a beurre blanc whispering of Michelin dreams. Inside, it’s handsome enough. Dark wood, soft lighting, the sense someone has thought about it. My wife sits facing into the room, cooing over the glow of the decor. I face outwards, towards a car park where a group of bikers are relieving themselves against a concrete pillar. Flannel hand towels in the toilets, paper napkins on the table. A yin-yang of polish and pub. The clientele are no less split: trendy American artists with ironic facial hair, Janet and Ian from Stoke Gifford who fancied a Friday night fish supper. Noah’s is nothing if not democratic. And the food, let me stress again, is very good. Monkfish roasted just-so, chips fat and crisp, scallops seared sweet and tender. This is not about culinary failings. It’s about the fact that one half of me is eating in a chic fish restaurant, while the other is waiting for a pint glass to shatter on the pavement outside. Maybe that’s the point. Maybe Noah’s is holding a mirror up to Bristol itself: Georgian grandeur with brutalist flyovers jammed through its heart. But while that may be clever urban metaphor, it doesn’t always make for relaxing dining. Still, if you can live with the whiplash, you’ll eat very well indeed.

Amazing Seafood! Very fresh, everything was cooked to perfection. Best fish and chips my partner has ever had (he's British so he's had many!)

This was my third visit to Noah's because, y'know, I just needed to check the first tow weren't a fluke. Happy to report, this is a seriously good restaurant. Noah's sits on Spike Island in a fairly bleak setting. It's also shaped like an arc. If you can get past these two things you're in for a treat. To call Noah's a fish and chip restaurant would be underselling it massively. Yes they do very nice fish and chips indeed but there's plenty more in the locker here. And it seems to me that everything they do here is done with care and love and attention to detail. From the outside it's not promising. Essentially the restaurant sits underneath what I'd describe s a small fly over and there's nothing around it except a municipal car park and an air of desolation. But then you look at what they've built, how they've fit the space, you get an idea of that care and love. Beautifully put together wood panelling which contrasts completely with the concrete that surrounds it. They've put a lot thought and energy into this. Inside has real warmth. Modern wood panelling, exposed iron struts, nice metal lampshades and simple comfy stools and benches. Smooth wooden floors. The carpenters have earned their corn for sure. Swedish summer house vibes. Smart and stylish but friendly, a lovely balance. The welcome is also warm. Confident young staff put us at ease very quickly and guide us to our table across the open plan floor where we plot down and have a good old look round. It's buzzy. Plenty of chatter. A good cross section of people. Young, old, families, a couple soon to be a family. Bristol's eclectic and so are the clientele here. Nose rings and DMs dine next to pearly necklaces and brogues but one thing they all agree on is Noah's is great. The menu is simple and there's nothing on it I don't want. Passionate as they are about 'showcasing the best of British seafood', we all go our separate ways in order to have our hake and eat it.. Fish and chips can be either cod, haddock or hake. Cod it is for a growing student who is thinking as much about how many calories he can get in as he is about taste. Me on the other hand, my body's a temple. Sea bass fillet on a bed of cherry tomatoes. If the missus sees sole with brown butter and capers all the other words on the menu simply disappear. Starters are begging to be sampled. Each mussel that makes up mussels in white wine, butter and parsley is plump and juicy. Shells are scrubbed clean and glistening. Details. A sprig of parsley offsets it all nicely. Care. Salt cod croquette sits in a small pool of beautiful tomato confit with a blob of aioli atop and a peashooter garnish. Pretty as a picture but not so much so that we don't devour. The acid with the unctuous, the crispy with the fluffy, the red and the cream. It's all working brilliantly and one feels it's more by design than luck. Confit tuna belly on sourdough has crunch and oily softness and the diced tomato adds zing. Scallops come with a proper crust and paddle away happily in garlic and herb butter. Expertly done all four. Note. Only three of us dining but four starters ordered. Greedy, yes. But a delight every one and just the right size to excite us for round two. Main courses are every bit as good as the starters. Again, love and care in evidence in each dish including the fish and chips. The crispy, thin beer batter does its job wonderfully, steaming the generous cod fillet within. Chips are thick cut and unapologetically chip shop like, just what the doctor ordered. Home made tartare sauce sets the whole thing off very nicely indeed and adds a touch of class. The sea bass looks a treat. Proper size. lightly burnished skin, bright red cherry tomatoes below to cut through the olive oil and butter dressing. Chips are ordered on the side to add ballast but not ruin the picture. Sole has been dusted in flour, fried confidently with the skin staying largely intact but with white flesh popping through in places. Capers settle atop and the whole fish is bathed in a nicely browned butter sauce. You don't need photography skills to make this look good. We order a sticky toffee pudding to share simply as an excuse to stay here longer. Rather like the sole, the sponge bathes in a tasty toffee sauce. A brave bitterness in the dish to offset the sweetness. A nice sphere of ice cream and a little mint. The pudding isn't an afterthought. Love, care, attention lavished on something that might otherwise seem ubiquitous. We stay and drink more wine. Why wouldn't you? When we finally prise ourselves out of the place we look back at the building and there's much to appreciate. Love, care and attention in every corner. If there's a better restaurant in Bristol, I'd love to know where.