Sustainability is non-negotiable at love.fish. Seafood, wine, menus and packaging are sourced from organic, renewable or biodegradable supplies. Food scraps are recycled into green energy and oil into biodiesel. After that the choice is all yours. Seafood is beer-battered, grilled or served crisp-skinned. Specials are more dressed up, such as red fish with zucchini pakora and spiced yoghurt. The Indian twist is a palate-pleaser, but was quite oily. Salmon and sebago hash cakes cut open to reveal dill-perfumed, fluffy potato. A tumble of crumbed calamari rings is deep fried to golden. Eat them with your fingers; ditto the thick, twice-cooked hand-cut chips. Both nail the crunch factor. Unbuckle your belt for a smashing Eton mess with genoa fig, plum jam and homemade pomegranate ice-cream. Road and foot traffic make for hard-core sidewalk dining. Or eat inside and watch the chefs at work behind a curvaceous bar of fish-scale design.